Name: Chicken, Artichoke, and Goat Cheese Flatbreads
Total time: 45 min
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 1 ounce Parmesan cheese; 1 (12-ounce) jar marinated artichoke hearts, drained and chopped, divided; 1 garlic clove, minced; ½ teaspoon table salt, divided; ½ teaspoon pepper, divided; ¼ teaspoon red pepper flakes; 1 cup shredded rotisserie or leftover chicken; 2 cups (2 ounces) baby spinach, chopped; 1 pound pizza dough, room temperature; 4 ounces goat cheese, crumbled (1 cup)

Why This Recipe Works

We pulsed jarred marinated artichokes into a quick briny spread for these flatbreads, providing a tangy balance to chicken, spinach, and goat cheese.

Before You Begin

If the dough springs back in step 2, let it rest for a few minutes before rolling it again.

Instructions

Adjust 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.

Divide 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.

Bake until crust is golden, 11 to 14 minutes, rotating sheet halfway through baking. Let flatbreads cool on sheet for 5 minutes. Slice and serve.