Tuscan Flatbread Recipe

Name: Tuscan Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 cups mozzarella cheese; Polenta Flatbread; 16 ounces prepared polenta (one roll); 1 cup self-rising flour; 1 tablespoon honey; 1 tablespoon olive oil; Tuscan Topping Mix; 1 boneless skinless chicken breast; 1 (14 ounce) can artichokes, chopped; 1 (10 ounce) package frozen spinach, defrosted and squeezed dry; 1 tablespoon minced garlic; 1 tablespoon olive oil; salt; pepper

Servings: persons

1 tablespoon olive oil
1 1/2 cups mozzarella cheese
Polenta Flatbread
16 ounces prepared polenta (one roll)
1 cup self-rising flour
1 tablespoon honey
1 tablespoon olive oil
Tuscan Topping Mix
1 boneless skinless chicken breast
1 (14 ounce) can artichokes, chopped
1 (10 ounce) package frozen spinach, defrosted and squeezed dry
1 tablespoon minced garlic
1 tablespoon olive oil
salt
pepper

1
Cook chicken your favorite way. I boiled it on the stove until tender, in a combo of chicken broth and water until just barely done in the middle -- remember, it will be baked in the oven later. Cool and cut in bite-size pieces. This step can be done in advance.
2
Preheat oven to 400 degrees.
3
Mix together flatbread ingredients - a food processor is ideal. When it's done, a ball will form.
4
Spread dough as thin as possible, to cover a greased baking sheet or pizza stone, and then spread 1 T olive oil over it.
5
Bake crust for 15 minutes.
6
In the meantime, combine topping mix ingredients in a bowl. Mix with your hands if you like -- how often do you get to play with your food?.
7
When the crust comes out of the oven, spread the topping mix on it, followed by the mozzarella. Put it back in the oven to bake another 10 minutes, or until cheese is melted.
8
Slice and enjoy!

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 cups mozzarella cheese, Polenta Flatbread, 16 ounces prepared polenta (one roll), and more.

Yes, Tuscan Flatbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tuscan Flatbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions