# What You Need:
→ Flatbread and Toppings
01 - 2 large flatbreads (store-bought or homemade)
02 - 1 cup shredded mozzarella cheese
03 - 1/2 cup shredded provolone cheese
04 - 1/2 cup sliced dill pickles
05 - 1/4 cup thinly sliced red onion
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garlic Ranch Drizzle
09 - 1/3 cup ranch dressing
10 - 1 garlic clove, minced
11 - 1 tablespoon fresh chopped dill or 1 teaspoon dried dill
12 - 1 tablespoon milk
# How to Make:
01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Place the flatbreads on the prepared baking sheet and brush each with olive oil.
03 - Sprinkle mozzarella and provolone evenly over both flatbreads.
04 - Distribute sliced pickles and red onion over the cheese. Sprinkle with oregano and optional crushed red pepper flakes.
05 - Bake for 12-15 minutes, or until the cheese is melted and bubbling, and the edges of the flatbread are golden.
06 - While flatbreads are baking, whisk together ranch dressing, minced garlic, dill, and milk in a small bowl until smooth.
07 - Remove the flatbreads from the oven and drizzle generously with the garlic ranch sauce. Slice and serve warm.
