Topped with spinach, artichoke and cream cheese, this flatbread works great as an appetizer or a light meal. You can whip it together in little time, it knocks the socks off your taste buds, and for a bonus, with Chēbē the crust is grain-free, soy-free, and yeast-free!
This recipe works great with all these Chēbē mixes: Original Cheese Bread, Pizza Crust, Garlic Onion Breadsticks, Focaccia and All Purpose. So just choose your favorite and have at it! And, if you want to have a look at lots of other flatbread recipes using Chēbē, click here to have a look!
Need it good and need it gluten free? It’s easy with Chēbē!
- Egg wash (1 egg mixed with 1 Tbsp water)
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese (optional)
- 1 cup spinach, finely chopped
- 1 cup artichoke hearts, chopped
- 1 clove garlic, diced
- ground pepper, to taste
- Parmesan cheese and chopped parsley for sprinkling on topafter the bake
- 1 pkg (7.5 oz) Chebe All Purpose Mix
- 1/2 cup Parmesan cheese
- 4 Tbsp milk or milk substitute
- 2 large eggs
- 2 Tbsp oil
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Preheat oven to 375 F.
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Combine all ingredients for the topping, except the Parmesan cheese and parsley, and mix until well blended. Set aside.
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Combine the dough ingredients and prepare according to package instructions.
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On a large baking pan, press the dough flat to about 15” x10”.
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Brush the surface with egg wash.
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Bake for 12 minutes, remove from oven.
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Spread the topping over the surface of the crust, leaving about an inch of the edge free.
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Return to oven and bake for 8 – 10 more minutes.
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Remove and top with grated Parmesan cheese and parsley. Slice and serve.
Bacon bits and/or chopped black olives would make for a nice topping, too!