Spinach and Tomato Flatbread Pizza Recipe
Ingredients
- 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
Directions
- For the flat bread:
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 75 | 28% |
| Total Fat 8.57g | 11% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 356mg | 15% |
| Potassium 185mg | 5% |
| Total Carbs 40.1g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.58g | 0% |
| Protein 6.66g | 11% |
