Catalan Flatbread with Spinach, Onion and Pine Nut Topping (Spanish)- Vegan

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Catalan Flatbread with Spinach, Onion and Pine Nut Topping (Spanish)- Vegan

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Topping:

1 large onion, thinly sliced

1/2 cup pine nut (pinyons) -- (can get by with 1/4 cup)

2 teaspoons olive oil

1/2 teaspoon salt

Bread:

1 1/2 cups unbleached all purpose flour

1/2 cup yellow cornmeal, plus more for dusting

1 (1/2 oz.) package quick rising dry yeast

1 teaspoon salt

1/2 teaspoon granulated sugar

2 teaspoons olive oil

 

1. Begin topping: In large skillet, heat 2 teaspoons oil over medium heat.

Add onions and 1/2 teaspoon salt; cook, stirring often, until very tender

and lightly browned, 20 to 25 minutes. To prevent scorching, adjust heat

and add water as necessary.

 

2. In food processor fitted with metal blade, make dough: Combine flour,

cornmeal, yeast, salt and sugar and pulse on/off to mix. In measuring cup,

combine 2/3 cup hot water (120F to 130F) and 2 teaspoons oil. With motor

running, gradually pour hot liquid through food processor feed tube.

Process until dough forms ball, then process 1 minute to knead. The dough

should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water;

if too sticky, add 1 to 2 tablespoons flour. Transfer dough to lightly

floured surface and knead a few times. Lightly coat large sheet of plastic

wrap with cooking spray and place, sprayed side down, over dough. Let

dough rest 20 to 30 minutes.

 

3. Meanwhile, place baking stone or inverted baking sheet on bottom rack

of oven to heat. Preheat oven to 450F. (Heat baking stone for 25 minutes

before baking; heat baking sheet for 10 minutes.)

 

4. In small bowl, cover currants with hot water. Set aside to soak about

20 minutes. Drain and stir currants into onions. Stir in vinegar and

pepper.

 

5. In small baking pan, spread pine nuts and toast in oven until lightly

golden, 3 to 4 minutes.

 

6. In large wide pot, cook spinach with just the water that clings to

leaves over medium-high heat, stirring often, until wilted, 3 to 5

minutes. Drain in colander. Rinse with cold water and squeeze out excess

moisture. Place in medium bowl and add remaining 1/2 teaspoon salt.

 

7. Assemble flatbread: Coat baking sheet with cooking spray and dust with

cornmeal. On lightly floured surface, use rolling pin to roll dough into

16 x 12-inch rectangle, slightly less than 1/4 inch thick. Transfer dough

to prepared sheet. Roll edges under to finish rim of crust. Brush

remaining 1 teaspoon oil over rim of crust. Scatter spinach over crust.

Top with caramelized onion mixture and sprinkle with toasted pine nuts.

Lightly coat topping with cooking spray.

 

8. Place baking sheet on heated baking stone and bake until bottom of

crust is golden and crisp, 20 to 25 minutes. Transfer to cutting board and

use pizza cutter to cut into 8 rectangles. Serve hot or warm.

 

PER serving: 229 CAL; 7 G PROT; 6 G TOTAL FAT (1 SAT. FAT); 40 G CARB.; 0

MG CHOL; 585 MG SOD.; 6 G FIBER

 

 

 

Source:

" Vegetarian Times, 01-MAR-01 p. 36 "

 

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Per Serving (excluding unknown items): 74 Calories; 7g Fat (85.5% calories

from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

406mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : This delicate flatbread is an example of a pizza-like speciality

of Catalonia in northeastern Spain. It is hearty enough to serve

as a meal, but you can also cut it into smaller rectangles to

serve as tapas or appetizers.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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