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

In food processor, puree 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.)

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.