3 Cheese Spinach Flatbread

              Here’s a recipe I consider to be a part of my “bistro night” entrees. In our home, “bistro night” consists of any dinner that is made in a pinch, easy to clean up, and has minimal ingredients. Quesadillas, omelets, turkey BLTs, and flatbread pizzas are the favorites among my “bistro” collection.

                As just mentioned, flatbread pizzas are a go-to dish when time is an issue and ingredients are scarce. This version came about from a craving for white pizza but without the motivation to either A-order one or B-drive to get what I needed to make one. Luckily, I knew I had leftover flatbreads, some cheeses in the fridge, and a ½ bag of spinach to use up. I decided to layer the cheeses to allow for a little distinction among them and went with a quick garlic and olive oil sauté to step up the spinach. What came to be was a tasty and satisfying dinner that, when paired with a side salad, made for a complete meal. It could easily be doubled or tripled for a bigger family or served for an appetizer at your next fiesta. Not to mention, it makes for a 1-2-3 dinner that can clean out your entire fridge from leftover cheeses to lingering veggies lying around.

                So with that said, I won’t urge you to go shopping to get what you need to make this, I’ll only tell you to go scour your refrigerator! Happy huntingJ  

3 Cheese Spinach Flatbread

Serves: 2

OBJ: TCW be able to create her own version of a “white pizza” without using pizza dough or ricotta

Ingredients:

2 onion-flavored flatbreads (about 7 inches in diameter)

4 small garlic cloves, minced

1 TBS extra virgin olive oil, plus extra for drizzling

3 C fresh, cleaned spinach (about 2 large handfuls)

4 slices provolone cheese

¼ C shredded low moisture mozzarella, divided

Freshly grated parmesan cheese

11-12 grape tomatoes, rinsed and halved

S & P: salt and pepper

Red pepper flakes, optional

Procedures:

1. Place pizza stone on bottom rack of oven and preheat to 450 degrees

2. Sauté spinach: In a small sauté pan, heat the 1 TBS oil over medium heat, add garlic, a pinch S & P and red pepper flakes.  Lower heat to low and allow garlic to cook and soften, about 8 minutes. Add spinach and toss to combine, cover to let spinach cook and wilt. Stir about every 2 minutes until all spinach has wilted, set aside to cool

3. Drizzle each flatbread with about 1 tsp oil, spread with a pastry brush or back of a spoon

4. Completely cover each flatbread with 2 pieces of provolone each; you will have to tear cheese to fit each flatbread

5. Split spinach between each flatbread, placing all around each

6. Spread grape tomato halves around each flatbread

7. Sprinkle each flatbread with the ¼ C of mozzarella and then top with freshly grated parmesan cheese

8. Sprinkle a pinch of S & P and red pepper flakes on each flatbread

9. Place on preheated pizza stone, bake for 8-10 minutes or until the cheese is bubbling and beginning to brown

10. Transfer to platter, slice and serve