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Spinach-Mushroom Flatbread
Source: dLife

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

Rating:
Prep Time: 75 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 143.3
Total Carbs 28.1 g
Dietary Fiber 2.3 g
Sugars 1.3 g
Total Fat 1.1 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 128.0 mg
Protein 5.2 g
Sodium 105.5 mg
Dietary Exchanges
, 1/2 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

3 cup  white all purpose flour
1 1/2 cup  whole wheat flour
2 tbsp  sugar
1 1/2 tsp  ground rosemary
0 1/2 tsp  ground thyme
0 1/2 tsp  salt
1 each  package baker's yeast
2 cup  tap water
1 each  olive oil cooking spray
0 1/4 cup  sliced white onion
3 each  medium garlic cloves
2 cup  fresh chopped spinach
1 cup  crimini mushrooms
0 1/4 cup  Cheese, mozzarella, reduced fat, shredded
2 tbsp  Cheese, parmesan, grated
Directions
  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.

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