Scale

For the Flatbread Pizza:

2–4 flatbreads (depending on size)

1 cup cooked chicken, shredded or diced

1 cup fresh spinach, chopped

½ cup marinated artichoke hearts, chopped

½ cup cream cheese, softened

¼ cup sour cream or Greek yogurt

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 tsp garlic powder

½ tsp salt

¼ tsp black pepper

1 tbsp olive oil (for brushing flatbread)

Optional Toppings:

Red pepper flakes

Chopped fresh parsley

Sliced green onions

Preheat Oven:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare Spinach Artichoke Spread:
In a bowl, mix cream cheese, sour cream, garlic powder, salt, and pepper until smooth. Fold in chopped spinach and artichokes.
Assemble Flatbread:
Brush flatbreads lightly with olive oil. Spread the spinach artichoke mixture evenly over each flatbread. Top with shredded chicken, mozzarella, and Parmesan.
Bake:
Bake 12–15 minutes until the cheese is melted and bubbly and edges of flatbread are golden.
Serve:
Slice and garnish with red pepper flakes, parsley, or green onions if desired. Serve warm.

Use pre-cooked rotisserie chicken for quick prep.

Substitute whole wheat or gluten-free flatbread if desired.

Add a drizzle of balsamic glaze for extra flavor.

Can make ahead: assemble pizzas and refrigerate, then bake just before serving.