Preheat oven to 425 degrees F. In a small bowl, microwave the butter, olive oil, Italian seasoning, garlic powder, and pepper flakes. Set aside.

Cut a loaf of French bread horizontally, creating two even pieces. Place the bread (cut sides up) on a baking sheet. Pressing down with a baking sheet, flatten the bread so that it doesn’t curl during baking and to ensure that they are finished at the same time.

Brush the butter and oil mixture on the cut side of both pieces of bread, making sure to get all the way to the edges. Sprinkle 1/4 cup of the mozzarella over the oil.

Place the baking sheet into the oven for 3-4 minutes, just long enough for the cheese to melt and the bread to begin to toast. This layer ensures that your pizza won’t turn out soggy after putting on the remaining toppings!

Remove the baking sheet from the oven, then spread the ranch dressing over the melted mozzarella cheese. Next, add on the sliced chicken, crumbled bacon, and remaining 3/4 cup of cheese.

Bake pizzas for 10-12 minutes. Remove when edges are browned and cheese is bubbly. Allow to sit 2-3 minutes before slicing (otherwise the toppings want to slide right off).