"Four slices per tortilla! Now that’s a recipe that understands the true value of bacon. These are oh-so-simple and fast that you can soothe a hungry mob fast, avoiding that common grilling hazard—the bacon-incensed riot."
8 slices bacon
2 burrito-sized flour tortillas (sub low-carb tortillas or any size)
½ cup plus 4 tablespoons ranch dressing, divided
4 cups shredded rotisserie chicken
½ red onion, thinly sliced
2 cups shredded mozzarella cheese
fresh parsley, chopped, for garnish
Start with your Blackstone set to low heat. Add the bacon slices to the griddle and cook low and slow, flipping every minute or so. I found this is the best way to get perfect bacon without burning it. After 8–10 minutes of flipping, remove the bacon once it’s to your desired crispiness. It always crisps up a bit once removed from the heat. Once cooled, crumble the bacon.
Scrape the griddle of any excess bacon grease and set to medium-low. Place the tortillas on the griddle, flipping after 1–2 minutes.
Now build the pizzas! Spread 1/4 cup of the ranch on each tortilla, leaving a dry border of about 1 inch to act as the crust. Top with chicken, red onion, and bacon, then sprinkle with cheese.
Place the pizzas on the warming rack and crank the griddle up to medium-high. Close the hood or dome the pizzas. Remove them once the cheese has melted, about 5 minutes. If you don’t have a warming rack, turn the griddle down to low, and close and cook until the cheese melts, 7–10 minutes.
Garnish each pizza with a sprinkle of chopped parsley and the remaining 2 tablespoons of ranch. Slice them up!