Spinach and Cheese Flatbread

By VegasBartender

You can make the flatbread in advance and serve it at room temperature.

Ingredients

• 2 tsp sugar
• 1 1/4oz packet active dry yeast
• 1 1/2 Tbsp EVOO, plus more for brushing
• 2 1/4 c all-purpose flour, plus more for dusting
• 3/4 tsp fine salt
• 2 c grated gouda or fontina cheese (about 6 oz)
• 1 green bell pepper, thinly sliced
• 4 scallions, thinly sliced, white and green parts separated
• 1 1/2 c loosely packed baby spinach
• Pinch of sea salt or kosher salt

Preparation

Step 1

1. Combine 1 cup warm water (110°), the sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1 Tbsp olive oil, the flour and fine salt; stir to form a sticky dough. Turn out onto a floured surface and kneed until smooth, about 10 minutes, dusting with flour.

2. 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.

3. 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.

4. Preheat the oven to 475°. Scatter the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, 15-18 minutes. Toss the spinach and scallion greens with the remaining 1/2 Tbsp olive oil and the sea salt. Sprinkle over the flatbread; bake 2 more minutes.