Spinach and Tomato Flatbread Pizza
Catherine Cappiello Pappas
**Note if you do not have Roth's Gruyere Cheese on hand any cheese will do!
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- for the flat bread:
- 3 cups flour
- 1 tsp. baking powder
- ½ tsp. salt
- ½ tsp. black pepper
- 2 tbs. canola oil
- 1¼ cups warm water
- dusting of cornmeal
- for the spinach and tomato topping:
- 10 oz. box of frozen chopped spinach
- 3 cloves of garlic chopped fine
- ¼ cup italian style bread crumbs
- 2 vine ripe tomatoes - sliced
- 6 oz. roth gran cru cheese - grated (or any cheese)
- 2-3 tablespoons of olive oil
Preheat Oven 400 degrees:
Place the flour, baking powder, salt and pepper in a bowl. Make a well in the middle and add the oil and stir. Slowly add the water while stirring. Bring the dough together and place on a floured surface.
Knead the dough two or three times; do not overwork the dough. Flour a rolling pin and roll the dough out to fit your pizza pan. Dust the pizza pan with cornmeal before placing the dough on the pan.
Bake the crust for approximately 8 - 10 minutes before putting the topping on.
For the Spinach and Tomato Topping:
Heat a frying pan and place the frozen spinach in the pan. Cook on a low heat, until the spinach is thawed and the moisture is evaporated. Add the bread crumbs and garlic; toss and turn the heat off.
Top the baked pizza crust with the spinach and bread crumb mixture followed by the tomato slices then the grated cheese. Drizzle the pizza with olive oil.
Bake 12 – 15 minutes or until the cheese is slightly golden.