Spinach Flat-bread with Goat Cheese, Red Pepper and Olives

Servings 24 pieces


Ingredients:


Dough:
3 1/2 cups all- purpose flour
1 tablespoon fast-acting dry yeast
2 teaspoons salt
1 1/2 cups lukewarm water (about 100F)


Topping:
4 tablespoons olive oil, divided
2 medium garlic cloves, minced
1 lb. baby spinach or baby kale
8 oz soft goat cheese, crumbled (1 1/2 cups)
1 small red bell pepper, thinly sliced (1 1/2 cups)
1/2 cup chopped pitted Kalamata olives
1/2 teaspoon coarse sea salt


Step-by-Step:
1. Combine flour, yeast and 2 teaspoons salt in large bowl. Add water, stir until moistened. With spoon, beat 40 strokes until soft sticky dough forms, scraping bottom and sides of bowl. Cover; let rise in warm place 2 hours or until dough has doubled in size and  has a sponge-like appearance.
2. Oil large baking sheet. Working quickly with floured hands and handling dough as little as possible, pat out dough over baking sheet, lightly sprinkling with flour if it begins to stick (dough should feel soft and smooth but not sticky). Over with clean towel; let stand in warm place 40 minutes or until dough is slightly puffy (dough won't rise much but will continue rising in oven).
3. Place oven rack in bottom position; heat oven to 450F. Combine 2 tablespoons of the oil and garlic in large bowl. Add spinach; toss to coat. Pile spinach over dough (the spinach will cook down). Sprinkle with cheese, bell peppers and olives; drizzle with remaining 2 tablespoons olive oil
4. Bake on bottom oven rack 20 to 30 minutes or until crust is golden brown. Sprinkle with sea salt. Cut into 24 pieces; serve warm or at room temperature. 

Tuscan Bean Dip

Makes 4 servings

Ingredients

1 small baguette, thinly sliced *

4 cloves garlic

1 1/2 teaspoons kosher salt, plus additional for seasoning

1/4 cup extra-virgin olive oil

2 springs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)

Pinch crushed red pepper

1 (15 oz) can cannellini beans, rinsed and drained **

Crisp vegetables, for dipping (optional)

Step-by-Step

1. Preheat oven to 4000F. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes
2. Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Remove from heat; stir in rosemary and red pepper and cool slightly.
3. Put beans, the 1 1/2 teaspoon salt, and all but 1 teaspoon of rosemary mixture in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary mixture. Serve with tasted baguette and, if desired, raw vegetables.

*Your local grocery store may have an "ooops" section of the bread. Since it is toasted this is a great way to save money.

** You can substitute great northern beans for the cannellini beans and also slightly heat the beans before serving.