Kevin’s Natural Food Roasted Garlic Chicken
14 oz artisan flatbread
4 tablespoons salted butter
6 cloves garlic, finely chopped
2 teaspoons dried oregano
1 teaspoon dried thyme
1 pinch red pepper flakes use to taste
1 tablespoon extra virgin olive oil
8 ounces fresh baby spinach
2 cups whole milk mozzarella, cubed
1/3 cup grated parmesan
1/2 (8 ounce) jar marinated artichokes, drained
Preheat the oven to 425 degrees F.
In a skillet, melt together the butter, garlic, oregano, thyme, and red pepper flakes. Cook until the garlic is golden and crisp, 3-4 minutes. Remove garlic and pour the garlic butter out of the skillet and set aside.
Set the same skillet over medium heat. Add the olive oil, baby spinach, and a pinch each of salt and pepper. Cook for 5 minutes, until the spinach is wilted. While the spinach is wilted, remove from the skillet and set aside.
In the same skillet, cook Kevin’s Natural Foods Roasted Garlic Chicken according to the package directions. Set aside to cool.
To assemble the flatbread, spread on the garlic butter, then add the spinach and chicken. Sprinkle on the shredded cheese. Arrange the artichokes over the pizza.
Cook in the preheated oven for about 14-15 minutes, until the crust is golden and the cheese has melted.