Photo: Spinach and Cheese Flatbread Recipe
Ingredients
- 2 teaspoons sugar
- 1 1/4-ounce packet active dry yeast
- 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 1/4 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon fine salt
- 2 cups grated gouda or fontina cheese (about 6 ounces)
- 1 green bell pepper, thinly sliced
- 4 scallions, thinly sliced, white and green parts separated
- 1 1/2 cups loosely packed baby spinach
- Pinch of sea salt or kosher salt
Directions
Combine 1 cup warm water (110 degrees F), the sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour and fine salt; stir to form a sticky dough. Turn out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour.
Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 hour, 30 minutes.
Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set aside until doubled, 30 minutes.
Preheat the oven to 475 degrees F. Scatter the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the spinach and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt. Sprinkle over the flatbread; bake 2 more minutes.
Photograph by Con Poulos
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By vt7800
O Fallon, MO
on August 19, 2011
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This was very good and very easy if you don't make the bread, which is what I did. I used naan bread instead. I also didn't use the Gouda cheese and I put extra Fontina cheese too and it was fantastic! I also put a little more scallions on ours because I love the onion flavor but that;s just my preference. Great with a nice class of Chardonnay too!
By Snowbeast
Atvidaberg
on July 04, 2011
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Tasty but nothing spectacular, good if you want a cheesy foccacia. Much better fresh than as leftovers.
By bohemian81_12589950
Austin, TX
on June 12, 2011
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We prepared this along side a Mediterranean salad for a light summer dinner. It was one of the best dinners we've ever made. This recipe is a keeper. We used a whole wheat pizza dough recipe and substituted a poblano pepper for the green bell pepper in the recipe. I strongly recommend the poblano, and we didn't roast and peel it first. Watch the baking time--we followed the time in the instructions precisely, and the edges got almost too brown. It might have been the baking sheet we used, though. Sprinkle some red pepper flake before serving, and you'll have NO leftovers!
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