Pefectly Portioned Pizza

I consider myself one of the lucky ones because I have a husband that not only listens when I ramble but also remembers what I say. Eat your heart out ladies! So, I mention to Brent that I need marinated artichoke hearts for a new recipe I had written and planned to try out in a few weeks. My mention of needing artichokes did not fall on deaf ears. The very next day, I had a jar of marinated artichokes so big (thank you Costco) I could have cooked my way through The California Artichoke Cookbook.

Due to my bounty of artichokes despite making a new artichoke chicken recipe and many, many Greek salads, I figured I had better come up with another use for them. I HATE waste! I looked around the kitchen and spotted garlic, mushrooms and basil. I also had some lemon aioli chicken I had grilled the night before to toss on a salad. Hmmm... Then I saw the Flat Out wraps. Aha, I will make pizza! The pizza turned out delish and will definitely be making another debut in my kitchen. The recipe is as follows (to the best of my memory, I was just winging it):

Ingredients

2 light Italian Herb Flatout wraps

Extra Virgin Olive Oil

8 oz sliced cremini mushrooms

1 cup Italian blend cheese

1/4 cup freshly grated Parmesan cheese

2 T unsalted butter

3 T flour

1/2 C half-n-half

1/4 tsp salt

1/8 tsp pepper

2 garlic cloves, minced

1 shallot, diced

6 oz shredded chicken

2 cups marinated artichoke hearts, chopped

Method

Preheat oven to 350 degrees. Place wraps on a baking sheet and ligthly brush with extra virgin olive oil. Place in the oven for 5 to 7 minutes, until crisp.

Heat 2T olive oil in a skillet over medium-high heat. Saute onions, garlic, artichokes and mushrooms for 10 minutes or until tender. Move all ingredients in the pan to the outside creating an open circle in the middle. Place butter in the center and stir until it melts, whisk in flour and cook 2 to 3 minutes, whisking constantly. Slowly add in half-n-half, keep whisking. Mix all ingredients in the pan together. Stir in salt and pepper. The mixture will thicken as it sits. Note - you can add chicken stock if the sauce becomes too thick.

Place 1/2 sauce mixture on each Flatout wrap. Top with shredded chicken and cheese. Place back in the oven for 8 to 10 minutes or until cheese is lightly-browned and bubbly. Sprinkle with julienned basil. Serve with wine.

These could also be made just as easily on the grill!

Bon Appetit!