Ingredients
Equipment
Method
Bake the flatbread
- Preheat oven to 425°F and place a sheet pan inside to heat up. Let it come to temperature so the edges char and turn golden fast.
- Brush each flatbread lightly with olive oil mixed with minced garlic and garlic powder. Add an even sheen so the garlic bakes without burning.
- Bake flatbreads for 8–10 minutes at 425°F until crispy and golden at the edges. Look for dry, blistered spots and a firm center.
Assemble and serve
- Remove flatbreads from the oven and drizzle Caesar dressing over each one. Keep the drizzle in long lines so it spreads across the top.
- Top each flatbread with shredded romaine, sliced chicken, and parmesan shavings. Spread toppings evenly so every bite has greens, chicken, and cheese.
- Finish with cracked black pepper and a squeeze of lemon, then slice and serve immediately. Serve right away for the crispiest flatbread texture.
Notes
For best crunch, keep the romaine and chicken ready, but assemble only after the flatbreads come out of the oven. Store leftovers covered in the refrigerator up to 2 days; reheat in a 425°F oven for 4–6 minutes to re-crisp. Freezing is not recommended because the dressing and lettuce will soften. For a lighter option, use light Caesar dressing to reduce calories without changing the layering method.