Par 4 the Fam

There’s something magical about the 19th hole—the round is over, the sun is starting to set, and it’s finally time to relax, recap your best shots (and laugh about the worst), and enjoy something delicious. For us, that’s where the Greenside Flatbread comes in.

This recipe has become a post-round favorite in our house. It feels just a little elevated, like something you’d order at a cute golf club bistro, but it’s shockingly easy to make at home. Perfect for sharing with your foursome or serving family-style on a casual Friday night.

The real secret? A crispy flatbread loaded with grilled chicken, artichoke hearts, baby spinach, melty mozzarella, a sprinkle of parmesan, and a rich white garlic sauce that brings it all together.

We love this flatbread because it hits that sweet spot between hearty and fresh. It’s satisfying enough to refuel after walking 18 holes, but the spinach and artichokes keep it light enough for a summer evening. Pair it with a cold drink—maybe a glass of rosé or a club soda with lime—and you’ve got the perfect way to wind down.

Whether you’re gathering on the patio, hanging out greenside with friends, or just feeding the family after a long day, this flatbread brings the flavor and the vibes. Bonus: it’s a great way to use up leftover grilled chicken if you’ve got some in the fridge!

Ingredients:

• 2 flatbreads or naan (store-bought or homemade)
• 1 cup cooked shredded or grilled chicken
• 1/2 cup marinated artichoke hearts, chopped
• 1 cup baby spinach, roughly chopped
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese
• 1/4 cup cream cheese, softened
• 2 tablespoons sour cream or Greek yogurt
• 1 garlic clove, minced
• Olive oil
• Salt & pepper to taste
• Optional: crushed red pepper flakes, lemon zest

Instructions:

1. Preheat Oven:
   Heat to 400°F and place a baking sheet or pizza stone inside to warm.
2. Make the Sauce:
   In a small bowl, mix cream cheese, sour cream, garlic, a drizzle of olive oil, and a pinch of salt and pepper. Add a small squeeze of lemon juice if you’d like a touch of brightness.
3. Assemble the Flatbreads:
   • Spread the creamy base over each flatbread.
   • Add chopped spinach, artichokes, and shredded chicken.
   • Sprinkle mozzarella and Parmesan on top.
4. Bake:
   Carefully place flatbreads on the hot baking sheet or stone and bake for 10–12 minutes, or until cheese is bubbly and crust is golden.
5. Finish & Serve:
   Drizzle with olive oil or a balsamic glaze. Garnish with red pepper flakes or lemon zest if desired. Slice into wedges and serve warm.