I got a new cookbook!

You can only sort of tell from the photo, but I have already bookmarked several pages using mining exploration post it notes I found around my home last week.  This is what happens when you grow up in northern Ontario.

The past few months have seen me straying from my Canadian Living roots.  This cookbook represents a partial return to my beginnings, and I was eager to try out some new recipes from the people who helped me fall in love with cooking in the first place.

One of the first recipes to catch my eye was for artichoke chicken flatbread.

With my dear friend Ariel having returned from Europe last week, I decided to cook us a celebratory “summer in Ottawa” meal.

Ariel is a great kitchen assistant and a fantastic food modeler.  As you can see, not much has changed since last October…

Part two of our meal (avocado spring rolls!) will be coming up in the next couple of days.

As for this flatbread, I guess it really turned out to be more of a pizza.

My local grocery store apparently finds it unnecessary to carry flatbread of any kind, and I was certainly not up for making it myself, especially considering my newfound lack of bread machine.  So I cheated.  The flatbread is actually a store-bought pizza crust.

Secret’s out.  Whew, glad we got that out of the way.

While the flatbread may have adopted several pizza-like qualities, it was anything but average.  The pureed roasted red peppers added a twist to the base, and crunchy artichokes and red pepper combined blissfully on top.

I chose to make my flatbread/pizza sans olives, because, frankly, who likes olives.  So gross.

In other ingredient news… THIS IS OF CRITICAL IMPORTANCE: the recipe says you can use mozzarella cheese, but you must use goat cheese.  So smooth, so delicious.  Make the right decision.

As it turns out, this meal became a whole little four-person affair out on my porch.  My friend John was walking by, so I invited him up to eat.  Then my roommate Lindsay came home and joined in the festivities.

End of story?  Four fed people and no leftovers.  I was both relieved and heartbroken all at once.

As always, the recipe can be found after the jump.

Recipe: Artichoke chicken flatbread
From Canadian Living, Best Recipes Ever
– 1 jar (370 mL) roasted red peppers, drained
– 2 cloves garlic, smashed
– 2 tbsp extra-virgin olive oil
– Pizza crust or flatbread (about 12 inches in diameter)
– 1 1/2 cup crumbled goat cheese
– 1 3/4 cups sliced, cooked chicken
– Half a small red onion, thinly sliced
– 1 jar (6 oz/175 mL) marinated artichoke hearts, drained
– 1 tsp dried oregano

In food processor, puree together roasted red peppers, garlic, oil and salt; spread evenly over pizza crust or flatbread.  Transfer to a pizza stone or baking sheet.

Sprinkle with the cheese. Scatter chicken, onion, artichokes and oregano over the top.

Bake in the oven at 500 F until golden and cheese is bubbly, about 15 minutes.  Makes four servings.