Spinach and Artichoke Chicken Flatbread
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
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.
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.
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.
Helpful Tip
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 |
| Zinc | 3 |
