Preheat and prep the base: Heat your oven to 425°F (220°C). Place flatbreads on a baking sheet. Brush lightly with olive oil and sprinkle with garlic powder and a pinch of salt.

Add a melty layer (optional but great): Scatter shredded mozzarella over the flatbreads. This gives you a gooey base that helps the chicken stick, but it’s not required.

Toss the chicken: In a bowl, combine the cooked chicken with 2–3 tablespoons of Caesar dressing. Add black pepper and a small squeeze of lemon. If you like extra umami, mix in chopped anchovy or a few drops of Worcestershire.

Top and bake: Spread the dressed chicken evenly over the flatbreads. Bake for 8–10 minutes, until the edges are crisp and the cheese (if using) is melted.

Dress the greens: While the flatbreads bake, toss chopped romaine with 1–2 tablespoons of Caesar dressing. Go light—you can always add more after slicing.

Finish with crunch and tang: Remove flatbreads from the oven. Top with the dressed romaine, shaved Parmesan, and a handful of lightly crushed croutons for crunch. Add a final squeeze of lemon and a few cracks of pepper.

Slice and serve: Cut each flatbread into wedges. Taste and adjust with a pinch of salt, more cheese, or another drizzle of dressing if needed.