Wednesday, April 4, 2012

Spinach Mushroom Goat Cheese Flat

Weeknight meal alert! This flatbread is easy enough to throw together on a weeknight and is pretty good. It's lighter than pizza and a good way to sneak some veggies in. But with the addition of the crust and cheese, I'm sure the calories catch up with you. The recipe was kind of a make up as you go sort of thing. If you don't like something (the cheese for example) you can always substitute with other ingredients. Feta would work well on this as well.

Spinach Mushroom Goat Cheese Flat

1 package of refrigerated pizza crust (the roll out kind in a can)
2 Tbsp olive oil, divided
1/2 onion, thinly sliced
1 package of sliced mushrooms (8 oz)
1 package of sliced shiitake mushrooms (aprox. 8 oz)
10 oz. fresh baby spinach
2 oz. crumbled goat cheese
salt and pepper to season


Preheat oven to 400 degrees. Roll out the dough into a rectangular shape. You might need to put some flour down beforehand. Using a fork or dull knife, lightly make a 1 inch border. Place dough on baking sheet and bake for 8 minutes.

While dough is baking, heat half the oil over medium heat, cook onions, covered, until browned about 5-10 minutes and season with salt. Stir frequently.

In another pan, cook mushrooms in remaining oil over medium heat, covered, until they are tender and most of the moisture has evaporated. Season with salt and pepper. Then, add in the spinach and cook covered until wilted. (Just a few minutes).

Drain mushrooms and spinach well. Spread over the pizza crust. Then, spread the onions on the top. Top with the goat cheese and bake for 10 more minutes.

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