Spinach and Cheese Flatbread

Spinach and cheese flatbread is the perfect snack or appetizer to get your tastebuds moving! Have enough to share or a personal pizza for one!

Photo by Ally H.
Adapted from foodnetwork.com
Top flatbread with spinach and cheese for a satisfying meal.

PREP TIME

145

minutes

TOTAL TIME

165

minutes

SERVINGS

6

servings

PREP TIME

145

minutes

TOTAL TIME

165

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

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 (about 6 ounces) gouda or fontina cheese, grated

  • 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°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°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.

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