We were both very pleasantly surprised as to how well this simple grilled chicken flatbread pizza came out. There’s a great crunch from the flatbread, and some kick (we used a hot Italian flatbread).
Place chicken into a resealable baggie. Add the dressing. Marinate in the refrigerator for 1 hour.
Fire up a grill for direct and indirect cooking.
Place the bell pepper over direct heat, turning occasionally, until charred and softened.
Meanwhile, sear the chicken over direct heat then move to indirect heat and cook until the internal temperature reaches 165 F.
Let the pepper and chicken cool.
Remove most of the char from the pepper. Remove the seeds and cut into thin strips.
Cut the chicken into thin strips.
Bake the flatbreads per package instructions. Since you already have a grill going, just toss them onto indirect heat for a few minutes until they start to crisp.
Spread the cooking creme over the flatbreads and top with the chicken, pepper, and artichokes.
Sprinkle pizzas with the cheeses cook another 4-5 minutes or until the cheese has melted.
Remove from oven and sprinkle with the basil
Note: You can use pre-cooked chicken and jarred roasted peppers if you wish. In that case, cook the flatbreads in the oven per package instructions.