Preheat over to 450°F with baking sheet on top rack

Wash and dry produce.

Core, deseed, and dice green pepper into 1/2-inch pieces

Pat chicken dry with paper towels

Heat a large drizzle of oil in a large pan over medium-high heat

Add chicken and green pepper; season with salt and pepper.

Cook,stirring, until chicken is browned and cook through (4-6 min)

Stir in BBQ sauce

Remove pan from heat

Drizzle both side of each flatbread with olive oil; brush or run to coat all over.

Season with salt and pepper

Toast on top rack until golden brown and crisp (3-4 min)

Evenly top toasted flatbreads with bbq chicken mixture, mozzarella, and cheddar

Return to oven until cheese melts(2-3 min)

Transfer to cutting board and cut into quarters

Drizzle with ranch and serve