Chicken Artichoke Flatbread Pizza

This is one of those ideas that comes to you in the middle of the night, so you shoot out of bed and write down every word as it comes flooding into your head before you forget something, because this kind of genius does not come around very often (ask anyone I know).  After I was awake and coherent I usually tend to reexamine these late night thoughts and quantify their worth and this one was a ten, a definite 10. Only problem left was the execution and welll... I'll let you be the judge of that.

INGREDIENTS: [feeds about 4 or 3 really hungry people]

Crust: [uses HC’s flat bread recipe complete tutorial here but cut in half with these alterations]

1 ½ cups flour and ½ cup extra for kneading and rolling

1 tsp. salt

1 TBS extra virgin olive oil

½ cup of water                   

Pizza toppings:

½ large red onion

1 TBS minced garlic

3 TBS tomato basil pesto (or 3TBS of minced dried tomatoes mixed with 1 tsp dried basil)

2-4 oz crumbled feta

14 oz can of artichoke hearts

1 cup shredded mozzarella

1 large chicken breast cooked (or about 1 cup shredded/cut up chicken)

*all toppings subjective to taste

White Sauce:

1 TBS flour

1 TBS butter or margarine

1 cup of milk

4-5 TBS grated Parmesan 

DIRECTIONS:

After bread is made let bread rest for 15 min. Chop up onion and rest of ingredients and set aside.  After bread is rested roll out as one whole piece.

My perfect circle I swear I passed kindergarten.

Bake on cookie sheet at 350 F for about ten minutes take out of oven and flip this process can be slightly daunting I use a large spatula and a pair of tongs to carefully flip then I stick it back in the oven for about 5-7 more minutes to tell when done it should be stiff but slightly flexible and maybe have a couple brown spots.  If any parts are still a little opaque  it's ok but those should be minimal.

 After the flat bread is done you can start the white sauce. We start with a rue, which is really just a means to thicken our sauce. Add the butter and flour at med-low and as the butter melts whisk together until there are no lumps.

Like so then you can slowly add the milk while whisking to prevent lumps, and then add parmesan one TBS at a time, if your likely to lose count like I do I suggest measuring it out before hand and then sprinkle in 1 TBS at a time while whisking. 

 After all the parmesan is added keep whisking at med-low for another 5 min then turn to low and stir occasionally  It should soon thicken, if it becomes to thick whisk in a bit more milk.

Next add some butter to a pan and saute onions, once onions start to become opaque add garlic, drain artichoke hearts and toss in after about 5 min. just until artichoke hearts have enough time to warm up a bit [a min or 2].

Next add the toppings: the tomato basil pesto, chicken, feta, onions and artichokes mixture, white sauce, and last but not least mozzarella.

Bake at 350 F for 7-10 min until cheese melts and starts to bubble. Cut, serve, maybe top with fresh basil and some cajun seasoning and enjoy!

everything in short...... or shorter...


INGREDIENTS: [feeds about 4 or 3 really hungry people]

Crust: [uses HC’s flat bread recipe complete tutorial here but cut in half with these alterations]
1 ½ cups flour and ½ cup extra for kneading and rolling
1 tsp. salt
1 TBS extra virgin olive oil
½ cup of water                  

Pizza toppings:
½ large red onion
1 TBS minced garlic
3 TBS tomato basil pesto (or 3TBS of minced dried tomatoes mixed with 1 tsp dried basil)
2-4 oz crumbled feta
14 oz can of artichoke hearts
1 cup shredded mozzarella
1 large chicken breast cooked (or about 1 cup shredded/cut up chicken)

*all toppings subjective to taste

White Sauce:
1 TBS flour
1 TBS butter or margarine
1 cup of milk
4-5 TBS grated Parmesan

DIRECTIONS:
Mix flour, salt, olive oil and water. After mixed let bread rest for 15 min. Chop up onion and rest of ingredients and set aside.  After bread is rested roll out as one whole piece.

Bake on cookie sheet at 350 F for about ten minutes.  Take out of oven and flip over [this process can be tricky I use a large spatula and a pair of tongs to carefully flip].  Then stick it back in the oven for about 5-7 more minutes.  It should be stiff but slightly flexible and maybe have a couple brown spots when done.  If any parts are still a little opaque  it's ok but those should be minimal.

After the flat bread is done start the white sauce. Start with a rue add the butter and flour at med-low and as the butter melts whisk together until there are no lumps. Then slowly add the milk while whisking and then add parmesan one TBS at a time, while whisking.

After all the parmesan is added keep whisking at med-low for another 5 min then turn to low and stir occasionally.  It should soon thicken, if it becomes to thick whisk in a bit more milk.

Next add some butter to a pan and saute onions, once onions start to become opaque add garlic, drain artichoke hearts and toss in after about 5 min. cook just until artichoke hearts have enough time to warm up a bit [a min or 2].

Next add the toppings: the tomato basil pesto, chicken, feta, onions and artichokes mixture, white sauce, and last but not least mozzarella.

Bake at 350 F for 7-10 min until cheese melts and starts to bubble. Cut, serve, maybe top with fresh basil and some cajun seasoning and enjoy!