Making pizza is not as complicated as it used to be. Nowadays it’s easy to find a variety of flatbreads in the bakery section at the grocery store. So choose the one that appeals to you most and keep a few on hand in the freezer. Making this delicious pizza is a snap when you have leftover roast chicken that needs to be used up!
- Flatbread of your choice
- ¼ C Roasted chicken, shredded
- ½ Red bell pepper
- ¼ C Artichokes (canned)
- ½ tsp. olive oil
- ¼ C Cooking onion
- 1/8 C Country Sweet Sauce (hot)
- 1/2 C asiago cheese
- Heat olive oil in a frying pan on medium high.
- Slice the white onion into thin wedges and add to the heated oil. Turn the burner down to medium and cook the onions slowly until they are golden brown and caramelized.
- Wash the pepper, cut it in half and remove the stem and the seeds. Cut into three chunks and lay flat on a cookie sheet (on top of foil for easier clean-up), skin side up. Broil the pepper until the skins are charred black. Place the charred peppers in a food grade plastic bag and let them sweat for three or four minutes. This makes the charred skin easy to remove – it should just slip right off. Slice the pepper into long thin strips.
- Now it’s time to assemble your pizza. Start by spreading the Country Sweet Sauce evenly over the flatbread. Sprinkle the caramelized onions, roasted red peppers, artichokes and chicken evenly around the flatbread. Top with the asiago cheese.
- Place on a cookie sheet and bake in the oven for 10 minutes or until the cheese has melted and turned a lovely golden brown color.