Spinach and Cheese Flatbread

By khojnicki

Ingredients

• 2 tsp sugar
• 1 1/4 oz. 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
• 1 green bell pepper, thinly sliced
• 4 scallions, thinly sliced, white and green parts separated
• 1 1/2 c loosely packed baby spinach
• Punch of sea salt or kosher salt

Details

Servings 6
Preparation time 20mins
Cooking time 185mins

Preparation

Step 1

Combine 1 c warm water, the sugar and yeast in a large bowl. Let stand until foamy, about 5 mins. Add 1 tbsp 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 mins, 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 mins.

Brush a rimmed baking sheet with olive oil. Stretch the dough on a baking sheet. Cover with a towel; set aside until doubled, 30 mins.

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