Monday, October 3, 2011

Guest Post: Fresh Spinach and Gruyère Flatbread from Life & Food

Fresh Spinach and Gruyere Flatbread Slice

I'm finishing up my secondary applications, which are late, despite being turned in 3-4 months before the due date. Rolling admissions, y'see. While I tear my hair out over those, I'm going to introduce some of my favorite bloggers, who are kind enough to guest post for me. First up is Kristin of Life & Food. She's a San Diego-based blogger with a blog chock-full of pretty photos and great recipes. I came across her blog when I was surfing the interweb one evening. I thought it was a great blog and, lo and behold, a fellow San Diegan! I've had the pleasure of meeting her, too, and she's as awesome as her blog. Without further ado, Kristin brings us a flatbread with some of my favorite things: Gruyère, hard-boiled eggs, and pancetta.

Almost every time that I make this vinaigrette for a salad I love the addition of boiled eggs. There is something about their texture and flavor that really makes the tangy Dijon pop. The boiled eggs add both color and richness to the overall flavor of the dish. The heat of the crust comes through and barely wilts the spinach, which leaves it's fresh flavor still intact. Gruyère is a cheese that melts beautifully, and it's nutty taste makes a wonderful pair with the salty pancetta. I used a Whole Wheat pizza dough in this recipe, but feel free to use your favorite.

Fresh Spinach and Gruyere Flatbread

  • 1 Package Pizza Dough Ball
  • 2 oz. Pancetta or Bacon, Diced, If using sliced dice them to be about 1/4" thick
  • 11/2 Cup Gruyere Cheese, Grated
  • 11/2 Cup Fresh Spinach
  • 2 Boiled Eggs, Sliced
  • Extra Virgin Olive Oil

For the Dijon Vinaigrette:
  • 1 Garlic Clove, Peeled
  • 1 tbsp. White Wine Vinegar
  • 2 tsp. Dijon Mustard
  • About 5 Tbsp. Extra Virgin Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper

  • Preheat the oven to 350 Degrees F
  • Heat a small skillet over medium high heat and add the pancetta.
  • Cook until brown and crispy, about 3-5 minutes.
  • Transfer to a paper towel lined plate to drain.
  • Roll out the pizza dough on a floured surface to be about the size of a 11x17 baking sheet
  • Place the pizza dough on a lightly oiled or parchment paper lined baking sheet
  • Lightly brush the dough with olive oil, then top with the grated gruyere and crispy pancetta.
  • Bake in the oven until cooked through and slightly crispy, about 8-10 minutes.
  • Meanwhile for the vinaigrette, rub a medium bowl with the garlic clove then leave it in the bowl.
  • Stir in the White Wine Vinegar, Dijon Mustard, and salt and pepper, then slowly whisk in the olive oil
  • Toss the spinach in the vinaigrette to coat.
  • Top the cooked flatbread with the dressed spinach and boiled egg slices.
  • Cut into individual pieces.


2 bites:

Snehal said...

That looks fantastic! And so beautiful looking too. The egg slices on top look like wild flowers on a grass patch =D

Lauren@LittleYellowKitchen said...

This looks so tasty! Always great to discover new SD Food Bloggers too :)

2 bites