Chicken, Spinach and Bacon Flatbread

Yield: 2 servings

1 piece of frozen lavash, about 10 inches by 5 to 6 inches (see notes)

¼ cup spinach and artichoke dip (see notes)

2 ounces grilled chicken, thinly sliced or pulled into shreds

2 slices applewood smoked bacon, fried crisp

½ cup shredded mozzarella cheese

Pinch of salt, optional

1 ½ teaspoons grated Parmesan cheese

1 to 2 tablespoons sliced green onion tops

1 teaspoon extra-virgin olive oil

Notes: Bravo Cucina uses a house-baked lavash. We used Ara-Z Lavash, a flatbread that is available in the frozen bread section at Jay International Foods, 3172 South Grand Boulevard.

• The flavorful spinach artichoke dip is also made in house. We tried two commercial spinach dips, one from Schnucks’ deli case and a second jarred dip from Tostitos. Both worked well, but we favored the deli-made dip.

1. Preheat oven to 350 degrees. Place the flatbread on a baking sheet and bake for 3 to 4 minutes until lightly crisped. Remove from oven and place the tray on a wire rack. Don’t remove the flatbread from the tray.

2. Spread flatbread evenly with spinach artichoke dip. The dip will thin out on the warm bread as you spread it.

3. Place chicken pieces at intervals over the top. Break bacon into small pieces and top the flatbread.

4. Distribute shredded mozzarella evenly. Sprinkle with salt if desired. Top with Parmesan cheese. Place flatbread in the oven to warm the spread and melt the cheese, about 4 minutes. Watch closely to make sure the flatbread doesn’t burn.

5. Remove from the oven. Top with sliced onions and drizzle with olive oil.

6. Cut into 4 pieces across the bread, then slice each quarter diagonally to make 8 wedges.

Per serving: 434 calories; 20g fat; 7g saturated fat; 57mg cholesterol; 26g protein; 37g carbohydrate; 2g sugar; 1g fiber; 876mg sodium; 289mg calcium.