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Saturday, August 10, 2013

Chicken and Artichoke Flatbread Pizza

"Enjoy it, 'cause you'll never have it again."  

It's what my husband says when he cooks something and you tell him you like it.  Because he's so creative, often times he opens up the fridge, freezer and pantry and pulls out all sorts of odds and ends, and a masterpiece is born.  But because it could be some leftovers, the bottom of a canister of some strange grain we tried, and maybe a cut of meat we don't usually buy, you just never know how to re-create these things that end up tasting good.

But tonight was different.  Together we created something we immediately deemed "restaurant quality" as soon as we dug in.  I figured I'd document the occasion for sharing and remembering purposes.

Recently he found an amazing recipe for homemade garlic flatbread.  It is easy and delicious.  And because we had this jar of Trader Joe's Artichoke Antipasto we didn't know what to do with, the search was on for a recipe. 

Flatbread using this recipe, topped with the artichoke antipasto, cooked chicken chunks, sauteed mushrooms and onions, fresh tomatoes, green onion and cheese.  (We mixed together what we had on hand: some shredded mozzarella, a hunk of goat cheese and a hunk of feta; then crumbled it on top.)
Everything is already cooked so once assembled we just
baked it till it was warm and the cheese was melted.

this stuff is yummy right out of the jar!
but also good in place of traditional pizza sauce.

piling on the toppings

"Should we add more cheese? " "Of course!"

And a sprinkling of paprika to make it pretty.

Not too terrible for the diet as long as you don't overdo it.  I can't say I took that advice, though!

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