Recipe

Spinach and Artichoke Chicken Flatbread

Prep Time: 15 min

Cook Time: 20 min

Serves: 8

Make this pizza for a quick Friday night dinner or serve to friends and family at a casual get together.

Contributed By: Developed for CFC by Amanda Riva

Ingredients

1 prepared raw pizza dough

1 1/2 cups (375 mL) prepared light Alfredo sauce

1 cup (250 mL) frozen chopped spinach, thawed and squeezed dry

2 cups (500 mL) cooked skinless chicken breast, chopped

1 can artichoke hearts, drained and chopped

1/2 cup (125 mL) red pepper, chopped

1/2 cup (125 mL) red onion, thinly sliced

1 cup (250 mL) mozzarella cheese, shredded

1/2 cup (125 mL) Parmesan cheese, shredded

Instructions

1 Preheat the oven to 450ºF (230ºC) and arrange the rack to the lowest position. Line a large baking sheet with parchment paper; set aside. Stretch the dough out, on a lightly floured surface, into an 18 x 12-inch (45 cm x 30 cm) rectangle. Transfer to the prepared pan.

2 Stir the sauce with the spinach and spread over the dough, leaving a ½-inch (2 cm) border all the way around. Scatter chicken, artichokes, red pepper and red onion over the sauce. Sprinkle mozzarella and Parmesan over the toppings.

3 Bake for 18 to 20 minutes or until the bottom is golden and cheese is melted. Let stand for 5 minutes before cutting into pieces.