Step 1

Preheat the oven to 450 F. Lightly grease 2 baking sheets. In a large mixing bowl, combine the flour, 1 teaspoon of salt, water, and olive oil, and mix until a dough forms.

Step 2

Transfer the dough to a lightly-floured surface, and knead until the dough is smooth.

Step 3

Divide the dough into 2 balls. Use a rolling pin or your hands to stretch the dough into long ovals, about ¼-inch thick. Poke each flatbread all over with a fork.

Step 4

Transfer the flatbreads to the baking sheets, and bake for 10 to 12 minutes, until they start to become golden. The flatbreads will not be fully cooked at this point.

Step 5

While the flatbreads cook, in a medium bowl, mix together the cream cheese, sour cream, mayonnaise, garlic, remaining ½ teaspoon salt, pepper, Parmesan, mozzarella, and Gruyere until combined.

Step 6

Add in the artichoke hearts and spinach, and mix until well combined.

Step 7

Divide the mixture evenly between the 2 flatbreads, and spread evenly on top of each flatbread, leaving about ¼ inch around the outside as a border.

Step 8

Bake the flatbreads for another 10 to 12 minutes until the cheese is bubbly, and the flatbreads are golden brown. Top with the chives, let cool slightly, then cut into slices, and serve.