Jalapeno Popper Naan Flatbread

Ingredients:

Directions:

1. Turn a baking sheet over and place a piece of aluminum foil on top (do not fold down the sides).
2. Place 2 naan flatbreads on top of the aluminum foil.
3. Divide the cream cheese and spread evenly over the top of each flatbread.
4. Divide the ranch dressing the spread over the top of each flatbread (on top of the cream cheese).
5. Divide the shredded mozzarella and pepper jack in half and sprinkle over the top of each flatbread.
6. Sprinkle bacon bits over the top of each flatbread – use as much or as little as you like. You can also substitute with fresh cooked and chopped bacon if you prefer.
7. Top with sliced jalapenos – jarred jalapenos work well.
8. Preheat the grill to 350 degrees F. Use only the outside burners.
9. Carefully slide the aluminum foil off the baking sheet and onto the grill grates. Using the aluminum foil makes it easier to move the pizzas and will prevent the bottom of the flatbreads from burning.
10. Close the grill cover and warm the pizzas until all ingredients are hot and the cheese has melted, about 4-6 minutes. Then, carefully slide the aluminum foil out from under the pizzas and let the bottoms crisp for about 30 seconds.
11. Remove the pizzas to the baking sheet when done. Slice and serve warm. Enjoy!