CHICKEN ARTICHOKE FLATBREAD RECIPES

Steps:

• 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. Cut the flatbread into 16 squares using a Pizza & Crust Cutter. Crumble the remaining feta over the top and sprinkle with the reserved parsley. Serve with the Mini Serving Spatula.

Steps:

• Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. (For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above.) Remove from heat.
• Top the grilled side of each flat bread with spinach, cheese, artichoke hearts, and tomato. Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until bottoms are browned and toppings are heated through. Top with pizza seasoning. Makes 4 servings.