The flatbread pizza I made last weekend was so good that I had to make it again this weekend. This time I made a regular Margherita pizza topped with sliced of green tomatoes. These little green tomatoes are of note because they are the only tomatoes my plants yielded this year (thanks to my pillaging groundhogs). Green or not I was going to use them in something. After the jalapeno poppers, I was all fried out.
The other pizza I topped with spinach, mushrooms, cheese, and onions. This was J’s favorite, and I was really pleased with how it turned out too.
For the pizza dough, I used this recipe for lavash crackers and just rolled it out about 1/2 inch thick perimeter. I just bake it for 10 minutes at 350 and then remove it and add the topping and bake at 425 until it is done.
Here is how I topped the Spinach and Mushroom Pizza:
1 ½ cups chopped mushrooms (I used cremini)
2 cloves of chopped garlic
2 tbsps sherry or white wine or chicken stock
1 package of defrosted and drained frozen spinach
Salt and pepper
Sauté the onions in a few tablespoons of olive oil until they are translucent and add the garlic and mushrooms. Cook for another few minutes and add the liquid to deglaze the pan. Add the spinach and stir to combine. Add ½ tsp of salt and ¼ of pepper.
To top the pizza, spread the mushroom and spinach mixture evenly and dot the dough with ricotta. Tear pieces of fresh mozzarella to cover the desired amount of the pizza. If desired drizzle the top with a little extra virgin olive oil. Grate fresh parmesan over the top and bake at 425 until the cheese has melted.