Greek Chicken & Artichoke Flatbread
- 1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook's Tips)
- 1½ cups (375 mL) fresh parsley leaves, divided
- 2 garlic cloves, peeled
- 1 lemon
- 1 jar (12 oz) marinated artichokes (about 1¼ cups/300 mL), drained
- 1 tbsp (15 mL) olive oil
- ¼ tsp (1 mL) each salt and black pepper
- 4 oz (125 g) feta cheese, divided
- 8 oz (250 g) mozzarella cheese
- 2 cups (500 mL) diced cooked chicken breast
Preheat the oven to 400°F/200°C. Brush the Large Bar Pan with oil. Unroll the pizza crust onto the pan and press the dough to the pan edges. Bake on the lowest rack of oven for 17-20 minutes or until the top is golden brown.
Meanwhile, coarsely process ½ cup (125 mL) of the parsley in the Manual Food Processor; remove it and set it aside for garnish. Add the remaining parsley and garlic to the processor and process until finely chopped.
Zest the lemon using the Microplane® Zester to measure 1 tsp (5 mL). Add the zest, artichokes, olive oil, salt, pepper, and half of the feta to the processor; process until coarsely chopped.
Grate the mozzarella using a Microplane® Adjustable Coarse Grater. Combine half of the mozzarella, artichoke mixture, and chicken in a Classic Batter Bowl and mix well. Microwave, uncovered, on HIGH 1-2 minutes or until hot, stirring once.
Remove the pan from oven to a Stackable Cooling Rack. Sprinkle the crust with the remaining mozzarella. Top with the chicken mixture, spreading it to the edges.
- 8 servings of 2 squares
Nutrients per serving:
Calories 330, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 750 mg, Carbohydrate 23 g, Fiber 1 g, Protein 24 g
A 13.8-oz (283-g) package of refrigerated pizza crust can be used in place of the refrigerated thin pizza crust.