Source: dLife

An herbed flatbread topped with a cheesy spinach/mushroom mixture.

Servings

3 cup white all purpose flour (up to 3 1/2 cups)
1.5 cup whole wheat flour
2 tbsp sugar
1.5 tsp ground rosemary , crushed
0.5 tsp ground thyme
0.5 tsp salt
1 package baker's yeast (fast rising)
2 cup tap water , very hot (125-130 degrees)
1 olive oil cooking spray
0.25 cup sliced white onion
3 medium garlic cloves , minced
2 cup fresh chopped spinach , torn
1 cup crimini mushrooms , sliced (or white mushrooms)
0.25 cup Cheese, mozzarella, reduced fat, shredded
2 tbsp Cheese, parmesan, grated (up to 3 tbsp fat free)

1 Mix 2 1/2 cups all purpose flour, whole wheat flour, sugar, herbs, yeast, and water; mixing until smooth. Add in enough of the rest of the flour to form a smooth dough.
2 Knead dough until elastic, about 5 minutes.
3 Lay dough in a greased bowl and let rise, covered in a warm place 30 to 45 minutes, dough should be doubled in size. Punch down dough.
4 Form dough into a round, on a floured surface.
5 Pull the edges of the dough into freeform shape about 10 x 14 inches.
6 Move dough to a cooking spray coated baking sheet and let rest 20 minutes.
7 Preheat oven to 350 degrees.
8 Heat a cooking spray coated frying pan over medium heat. Cook onion and garlic 3 to 4 minutes.
9 Mix in spinach and mushrooms and saute 5 minutes, covered, until spinach is wilted. Cook another 5 minutes, without lid. Take mixture off of heat and set aside.
10 Bake dough for 20 minutes.
11 Spoon spinach mixture overtop of bread and top with both cheeses.
12 Bake bread another 5 to 10 minutes. Let cool before slicing.

This can be prepared in advance and re-heated at 300 degrees F for 15 to 20 minutes.