Lemon Artichoke Pesto Chicken Flatbread

By Foodiewife

Ingredients

• 2 1/2 - 3 cups bread flour
• 2 1/4 teaspoon (1 package) Red Star Quick Rise or Platinum Yeast
• 1 teaspoon salt
• 1 cup water, 120° to 130°
• 2 tablespoons olive oil
• 1 cup cooked chicken, diced
• 2 cups shredded smoked gouda cheese
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 6.5-ounce jar marinated artichoke hearts
• 1/3 cup parmesan cheese
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• 4 cloves garlic, minced
• pinch of salt and pepper

Details

Servings 2
Adapted from barbarabakes.com

Preparation

Step 1

In a large mixing bowl, combine 1 1/2 cups flour, yeast, and salt. Add warm water and oil to flour mixture. Blend at low speed until moistened; beat 1 minute at medium speed. Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary. Knead for 5 minutes.