Spinach and Cheese Flatbread – No time to make your own dough? Pick up a ball of pre-made pizza dough for extra-simple party prep. Top dough with greens, peppers and fontina, and serve it hot or at room temperature.
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
Make Your Own Dough Recipe:
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.
Recipe courtesy of Food Network Magazine and foodnetwork.com
Schmechtig Landscapes is a landscape contractor who provides landscape design, landscape installation, and landscape services for clients in North Shore Suburbs of Chicagoland, Northwest Suburbs of Chicagoland, Lake Geneva, and surrounding communities.