Chicken, Artichoke, and Goat Cheese Flatbreads

Name: Chicken, Artichoke, and Goat Cheese Flatbreads
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 6 tbsp Extra Virgin Olive Oil (6 tablespoons extra-virgin olive oil, divided); 1 oz Parmesan Cheese (1 ounce Parmesan cheese); 1 piece Artichoke Hearts (1 (12-ounce) jar marinated artichoke hearts, drained and chopped, divided); 1 piece Garlic Clove (1 garlic clove, minced); ½ tsp Table Salt (½ teaspoon table salt, divided); ½ tsp Black Pepper (½ teaspoon pepper, divided); ¼ tsp Red Pepper Flakes (¼ teaspoon red pepper flakes); 1 cup Rotisserie Chicken (1 cup shredded rotisserie or leftover chicken); 2 cup Baby Spinach (2 cups (2 ounces) baby spinach, chopped); 1 lb Pizza Dough (1 pound pizza dough, room temperature); 4 oz Goat Cheese (4 ounces goat cheese, crumbled (1 cup))

Chicken, Artichoke, and Goat Cheese Flatbreads - Appetizers (Italian)

45 minItalian

Servings4

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Egg Free

Steps

1Adjust oven rack to middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 2 tablespoons oil. Process Parmesan in food processor until finely ground, about 30 seconds; transfer to bowl. Pulse half of artichokes, garlic, ¼ teaspoon salt, ¼ teaspoon pepper, pepper flakes, and 2 tablespoons oil in food processor until coarsely ground, 6 to 8 pulses, scraping down sides of bowl halfway through pulsing. Transfer artichoke mixture to bowl with Parmesan and stir to combine. Combine chicken, spinach, and remaining artichokes, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper in separate bowl.
2Divide dough into 4 equal pieces. Roll each piece into 7 by 5-inch rectangle and transfer to prepared sheet. Divide artichoke mixture among dough pieces and spread into even layer. Sprinkle evenly with chicken mixture and goat cheese.
3Bake until crust is golden, 11 to 14 minutes, rotating sheet halfway through baking. Let flatbreads cool on sheet for 5 minutes. Slice and serve.