Chicken Vegetable Flatbread

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Crust:

2 cups all purpose unbleached flour

1 cup butter, frozen and cut into small cubes

1/4 cup fresh parmesan cheese, grated

1 teaspoon sugar

1 teaspoon salt
Ice water

Place all the ingredients in a food processor and pulse until it starts to come together. Add enough water to form a dough. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out pastry dough. Place in a prepared 16" by 11" inch cookie sheet pan. Refrigerate while you prepare the vegetables.

Filling:

1/2 cup cherry tomatoes

1 cup cooked shredded chicken

1 cup baby spinach

1 cup baby artichoke hearts, cut into quarters

1/2 large white onion, sliced

1/4 cup goat cheese crumbles

1/2 cup pesto

extra virgin olive oil

Sea salt and black pepper

2 tablespoons milk (for crust)

Preheat oven to 400 F.

Brush pesto generously over the base of the crust. Arrange the rest of the ingredients (refer to picture) leaving 2" around the edge clear. Season with sea salt and black pepper. Drizzle a generous amount of extra virgin olive oil over the vegetables. Scatter goat cheese crumbles over the top. Roll the edge in to meet the veggies (refer to picture) and brush with milk.

Bake for 20 to 30 minutes or until vegetables are cooked and crust a golden color.

Remove from oven. Serve hot.

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