Tuscan Flatbread

Name: Tuscan Flatbread
Ingredients: 1 tablespoon olive oil; 1 1/2 cups mozzarella cheese; Polenta Flatbread; 16 ounces prepared polenta (one roll); 1 cup self-rising flour; 1 tablespoon honey; 1 tablespoon olive oil; Tuscan Topping Mix; 1 boneless skinless chicken breast; 1 (14 ounce) can artichokes, chopped; 1 (10 ounce) package frozen spinach, defrosted and squeezed dry; 1 tablespoon minced garlic; 1 tablespoon olive oil; salt; pepper

15 ingredients

8 steps

Ingredients

1 tablespoon olive oil
1 1/2 cups mozzarella cheese
Polenta Flatbread
16 ounces prepared polenta (one roll)
1 cup self-rising flour
1 tablespoon honey
1 tablespoon olive oil
Tuscan Topping Mix
1 boneless skinless chicken breast
1 (14 ounce) can artichokes, chopped
1 (10 ounce) package frozen spinach, defrosted and squeezed dry
1 tablespoon minced garlic
1 tablespoon olive oil
salt
pepper

Directions

1

Cook chicken your favorite way. I boiled it on the stove until tender, in a combo of chicken broth and water until just barely done in the middle -- remember, it will be baked in the oven later. Cool and cut in bite-size pieces. This step can be done in advance.
2

Preheat oven to 400 degrees.
3

Mix together flatbread ingredients - a food processor is ideal. When it's done, a ball will form.
4

Spread dough as thin as possible, to cover a greased baking sheet or pizza stone, and then spread 1 T olive oil over it.
5

Bake crust for 15 minutes.
6

In the meantime, combine topping mix ingredients in a bowl. Mix with your hands if you like -- how often do you get to play with your food?.
7

When the crust comes out of the oven, spread the topping mix on it, followed by the mozzarella. Put it back in the oven to bake another 10 minutes, or until cheese is melted.
8

Slice and enjoy!