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.)
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.