Tested till perfect Artichoke Chicken Flatbread
Artichoke Chicken Flatbread
Photography by Matthew Kimura

Artichoke Chicken Flatbread

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: April 2007

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


    1 jar (370 mL) roasted sweet red peppers, drained
    2 cloves garlic, smashed
    2 tbsp (25 mL) extra-virgin olive_oil
    1/2 tsp (2 mL) salt
    1 thin crust 12-inch (30 cm) flatbread
    1 cup (250 mL) shredded mozzarella cheese or crumbled goat_cheese
    1-3/4 cups (425 mL) sliced cooked chicken
    Half red onion, thinly sliced
    1 jar (6 oz/175 mL) marinated artichoke hearts
    1/4 cup (50 mL) sliced black_olives (optional)
    1/2 tsp (2 mL) dried oregano
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In food processor, pur?together roasted red peppers, garlic, oil and salt ; spread evenly over flatbread.

Sprinkle with half of the cheese. Scatter chicken, onion, artichokes, olives (if using) and oregano over top; sprinkle with remaining cheese.

Bake in bottom third of 500°F (260°C) oven until golden and bubbly, about 15 minutes. (Or bake according to flatbread manufacturer's instructions.)

Additional information : Tips:
If you don't have any leftover cooked chicken to use in this recipe, quickly cook some up: Sprinkle 2 boneless skinless chicken breasts with pinch each salt and pepper; fry in about 1 tbsp (15 mL) extra-virgin olive oil until no longer pink inside, about 10 minutes. Let cool and slice.

You can substitute 12-inch (30 cm) pizza crust if you can't find flatbread.

Nutritional Information Per serving: about

cal 486 pro 31g total fat 23g sat. fat 7g
carb 39g fibre 4g chol 80mg sodium 947mg

% RDI:

calcium 19 iron 22 vit A 27 vit C 162
folate 16
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