These dill pickle naan flatbreads with crispy pancetta and ranch are a pickle lover’s dream come true! Easy, addicting and satisfying.
Naan flatbreads are always a go to for me. They make for an easy lunch or dinner paired with a salad. Or slice it up in small pieces and serve it as an appetizer! Regardless, they are so drool worthy every time. Also, there’s a number of ways to customize them to whatever you’re craving. I am always craving dill pickles so this one will be heavy on the rotation.
What you will need for this recipe:
Fresh naan flatbreads (I find that frozen just don’t have the same texture), cubed pancetta, ranch dressing, dill pickle juice, dill pickle rounds, shredded mozzarella, fresh dill and pepper. Also, an appetite is always helpful. But, I’m sure once you see these coming out of then oven that won’t be a problem.
Other naan flatbread recipes:
This recipe is incredibly easy and quick to throw together. Also, it calls for minimal ingredients which is always helpful. It would be great for your upcoming super-bowl spread, any gathering, or just because you’re craving a delicious snack.Print
2 tbsp dill pickle juice
2 tbsp ranch dressing, plus more for drizzling
1/2 cup shredded mozzarella
4 oz. pancetta, cubed and cooked
12-15 dill pickle slices
1 tbsp fresh dill, chopped
pinch of black pepper
Preheat the oven to 375 degrees F.
Place both naan on a lightly grease baking sheet.
In a small mixing bowl combine pickle juice and ranch. Brush mixture on each naan.
Top with shredded mozzarella, pancetta, and pickle slices.
Bake for 15-17 minutes.
Remove from the oven and top with fresh dill. Drizzle with a little more ranch dressing. Add a pinch of fresh cracked black pepper.
Slice and enjoy!