Chicken and Artichoke Flatbread With Balsamic Reduction

Tonight, as I made the balsamic reduction for this flat bread, I am reminded of an odd but endearing characteristic of the Trinidadian culinary culture: all pizzerias serve ketchup (and often mustard) with pizza. Weird but true. Ketchup is not actually put on the pizza before being brought to the table but is an option which most people chose to have. In fact, so entrenched is it in our eating habits that, when the first Pizza Hut franchise was established on the island, they too recognized the association we've made with between pizza and ketchup and generously provided the condiment. I don't know how the practice started but it has been around for many years. Obviously, the concept of topping a pizza, or in this case a flat bread, with condiments has not been lost on me. While this flat bread can be made without the balsamic reduction, the sauce is a delightful addition.

Chicken and Artichoke Flatbread With Balsamic Reduction

1 roasted chicken breast, coarsely diced

1 1/2 cups artichoke hearts, sliced

1 cup grated, mild cheddar

2 tablespoons minced tarragon

Flatbread dough (see recipe here)

Balsamic Reduction (see recipe below)

1. Flatten the dough unto a pizza tray or greased sheet pan and spread half of the cheese evenly over the top. Follow with the chicken, artichokes and the rest of the cheese. Bake at 375 degrees F for 15 to 20 minutes.

2. Remove from the oven and top with the tarragon and drizzle on the balsamic reduction before serving.

Balsamic Reduction

1/2 cup balsamic vinegar

1 tbsp sugar

Whisk vinegar and sugar in a saucepan over medium heat, stirring constantly until reduced to a syrup-like consistency, about 6 to 8 minutes.