Chicken Spinach Artichoke Pizza
This Chicken Spinach Artichoke Pizza on Flatbread makes an amazing dinner topped with juicy chicken, fresh veggies, and gooey cheese.
Servings: 4 Flatbread Pizzas
Calories: 255kcal
Equipment
- sheet pan
Ingredients
- 4 pieces of flatbread
- ½ cup cream cheese softened
- 1 cup cooked shredded chicken
- 1 ½ cup spinach roughly chopped
- ⅓ cup artichokes drained and chopped
- ¼ cup diced red onion
- ¼ cup sliced sun-dried tomatoes packed in oil drained
- 1 cup shredded part-skim mozzarella cheese
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 450°F (180°C).
- Place the 4 pieces of flatbread onto a metal baking sheet and spread with the ½ cup cream cheese.
- Top with 1 cup cooked shredded chicken, 1 ½ cup spinach, ⅓ cup artichokes, ¼ cup diced red onion, and ¼ cup sliced sun-dried tomatoes packed in oil.
- Sprinkle with 1 cup shredded part-skim mozzarella cheese and ¼ cup shredded Parmesan cheese.
- Bake for 8-10 minutes until the cheese is melted and the crust is crispy.
Notes
Don’t add too many toppings. Because flatbread is thinner than regular pizza crust it’s not going to hold up to mountains of toppings and cheese.
For a vegetarian version, substitute roasted cauliflower florets for the chicken.
Use a pizza stone or pizza steel. They will give you an amazingly crispy crust. You can even use it on your outside grill if you’d rather not heat up the kitchen. If you don't have a pizza stone you can also use this pizza pan which is perforated to help crisp the crust.
For easier cutting, allow the pizzas to cool for a few minutes before cutting.
Storage: Refrigerate leftovers in an airtight container for 2-3 days.
Nutrition
Serving: 1 | Calories: 255kcal | Carbohydrates: 8g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 477mg | Potassium: 412mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1726IU | Vitamin C: 13mg | Calcium: 403mg | Iron: 1mg
