Mix the flour, salt and yeast in a bowl. Add the water and oil.
Knead to form a soft, smooth dough.
Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Sprinkle a little flour over the work surface, roll out the dough into an oval (approx. 30 x 40 cm), place on a baking tray lined with baking paper.
Cut the spring onion into thin rings, set aside the greens. Drain the artichokes and cut into four. Cut the chicken breast into strips, season.
Spread the crème fraîche over the dough. Grate the lemon zest over the top. Spread over the cheese, spring onions, artichokes and chicken.
Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, scatter over the pomegranate seeds and reserved spring onion greens.