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Greek Chicken & Artichoke Flatbread


  • 1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook's Tips)
  • 1 1/2 cups (375 mL) fresh parsley leaves, divided
  • 2   garlic cloves, peeled
  • 1   lemon
  • 1 jar (12 oz) marinated artichokes (about 1 1/4 cups/300 mL), drained
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) each salt and black pepper
  • 4 oz (125 g) feta cheese, divided
  • 8 oz (250 g) mozzarella cheese
  • 2 cups (500 mL) diced cooked chicken breast


  1. Preheat oven to 400°F (200°C). Brush Large Bar Pan with oil. Unroll pizza crust onto pan and press to edges. Bake on lowest rack of oven 17-20 minutes or until top is golden brown. 

  2. Meanwhile, coarsely process ½ cup (125 mL) of the parsley in Manual Food Processor; remove and set aside for garnish. Add remaining parsley and garlic to processor; process until finely chopped.  

  3. Zest lemon using Microplane® Zester to measure 1 tsp (5 mL). Add zest, artichokes, olive oil, salt, pepper and half of the feta to processor; process until coarsely chopped.  

  4. Grate mozzarella using Microplane® Adjustable Coarse Grater. Combine half of the mozzarella, artichoke mixture and chicken in Classic Batter Bowl; mix well. Microwave, uncovered, on HIGH 1-2 minutes or until hot, stirring once.

  5. Remove pan from oven to Stackable Cooling Rack. Sprinkle crust with remaining mozzarella. Top with chicken mixture; spread to edges. 

  6. Cut flatbread into 16 squares using Pizza Cutter. Crumble remaining feta over top and sprinkle with reserved parsley. Serve with Mini-Serving Spatula


  • 8  servings of 2 squares 

Nutrients per serving:

U.S. Nutrients per serving: Calories 330, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 750 mg, Carbohydrate 23 g, Fiber 1 g, Protein 24 g

Cook's Tips:

A 13.8-oz (283-g) package of refrigerated pizza crust can be used in place of the refrigerated thin pizza crust.

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