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Spinach Mushroom Flatbread Recipe

Spinach Mushroom Flatbread Recipe

1 loaf



2 1/2 - 3 1/2 cups al-purpose flour, divided

1 1/2 cups whole wheat flour

2 tablespoons sugar

1 1/2 teaspoons dried rosemary leaves, crushed

1/2 teaspoon each: dried thyme leaves, salt

1 package fast-rising yeast

2 cups very hot water

1/4 cup sliced onion

3 cloves garlic, minced

2 cups torn spinach leaves

1 cup sliced cremini or white mushrooms

1/4 cup shredded reduced-fat mozzarella cheese

2-3 tablespoons grated fat-free parmesan cheese


Combine 2 1/2 cups all purpose flour, whole wheat four, sugar, herbs, salt, and yeast in large bowl, add water, mixing until smooth. Mix in enough remaining 1 cup all-purpose flour to make soft dough.


Knead dough on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, let rise, loosely covered, in warm place until double in size, 30 to 45 minutes. Punch dough down.


Pat dough into a round on floured surface. Pull the edges of the dough into a freeform shape, about 10 x 14 inches. Transfer dough to greased cookie sheet and let stand 20 minutes. Bake at 350 degrees until golden, about 20 minutes.


While bread is baking, saute onion and garlic in lightly greased skillet until tender, 3 to 4 minutes. Add spinach and mushrooms, cook, covered, over medium until spinach is wilted, about 5 minutes. Cook, uncovered, until mushrooms are tender, about 5 minutes. Remove from heat. Arrange spinach mixture over top of baked bread, sprinkle with cheeses. Return to oven until cheese is melted, 5 to 10 minutes. Transfer to wire rack and cool.

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