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
Preheat oven to 375 F.
Combine all ingredients for the topping, except the Parmesan cheese and parsley, and mix until well blended. Set aside.
Combine the dough ingredients and prepare according to package instructions.
On a large baking pan, press the dough flat to about 15” x10”.
Brush the surface with egg wash.
Bake for 12 minutes, remove from oven.
Spread the topping over the surface of the crust, leaving about an inch of the edge free.
Return to oven and bake for 8 – 10 more minutes.
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!