Servings: 4

2 thin crust pizza crust (or regular pizza crust or Flatbread or naan) 2 thin crust pizza crust (or regular pizza crust or Flatbread or naan)
1 lb of chicken 1 lb of chicken
1 T olive oil 1 T olive oil
Salt and pepper Salt and pepper
1 Cup spreadable or softened cream cheese 1 Cup spreadable or softened cream cheese
6 Tbsp sour cream 6 Tbsp sour cream
1 tsp smoked paprika 1 tsp smoked paprika
1 tsp onion powder 1 tsp onion powder
2 tsp dried chives 2 tsp dried chives
3 clove garlic crushed or minced 3 clove garlic crushed or minced
1-2 (or more if wanted) jalapeno peppers seeded and diced 1 to 2 (or more if wanted) jalapeno peppers seeded and diced
5-6 slices cooked bacon, diced 5 to 6 slices cooked bacon, diced
2 cup shredded cheese (cheddar or whatever you want to use) 2 cup shredded cheese (cheddar or whatever you want to use)

Preheat oven to 350°F (or whatever temp the pizza crust package shows)
Cut chicken into small pieces and fry in a pan with olive oil and salt and pepper to taste until cooked throughout.
In a small bowl, mix the cream cheese, sour cream, smoked paprika, onion powder, chives, and minced garlic. Set aside.
Prepare the jalapenos by slicing off the stem, then slice them in half and carefully remove the seeds and ribs, dice into desired size pieces. If you want to retain more spice you can simply slice the peppers instead of seeding and dicing.
Spread half of the cream cheese mixture over each crust, then top with the cooked chicken and jalapenos. Then top with shredded cheese and cooked bacon.
Place the flatbreads on a baking sheet and place in the oven for 8 to 10 minutes (or whatever the directions say for the crust) until the crust is browned and cheese is bubbly.
If you like, you can turn the oven to broil for 2 to 3 minutes to brown the top, but watch carefully as it can burn quickly.
Remove from the oven, slice and serve.