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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.
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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.
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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.
Recipes
Spinach and Artichoke Chicken Flatbread
Make this pizza for a quick Friday night dinner or serve to friends and family at a casual get together.
Ingredients
- Serves: 8
- Prep Time:
- Cook Time:
- 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
Broil the flatbread for 3 to 5 minutes to brown the cheese.
Nutrition Info
- Per ⅛ flatbread serving Amount
- Calories 332
- Protein 22 g
- Fat 13 g
- Saturated Fat 3.5 g
- Carbohydrate 30 g
- Fibre 3 g
- Sugar 3 g
- Cholesterol 59 mg
- Sodium 724 mg
- Per ⅛ flatbread serving % Daily Value
- Potassium 24
- Calcium 32
- Iron 13
- Vitamin A 6
- Vitamin C 8
- Vitamin B6 14
- Vitamin B12 5
- Folate 3
- Magnesium 2
- Zinc 3
