A Pound Of Fresh Bread Dough
A Pound Of Steamed Broccoli Florets (Note: Cook For About 5 Minutes In A Covered Shallow Pan Containing About ½ Inch Of Salted, Boiling Water)
12 Ounces Of Cooked And Strained Baby Spinach (Note: Use The Same Cooking Method As The Broccoli)
A Minced Garlic Clove
Six Large Fresh Basil Leaves
¾ Cup Of Olive Oil (Approximate)
¾ Teaspoon Of Sea Salt (Approximate)
A Pinch Of Black Pepper
¼ Teaspoon Of Crushed Red Pepper Flakes
A Pound Of A Combination Of Shredded Mozzarella And Parmesan Cheeses
To Make The Basil Oil
Combine the basil leaves, ½ cup of olive oil, a pinch of black pepper, and ¼ teaspoon of sea salt in a food processor. Pulse until smooth.
To Make The Flatbread Crust
Rub the bread dough with olive oil and place it in a large bowl. Cover the bowl with plastic wrap. Let the dough sit out at room temperature for three hours.
Preheat the oven to 425 degrees.
Brush a large one-inch deep rectangular baking pan with olive oil (including the sides). Place the dough in the pan. With your hands, spread the dough out until it fills the entire pan. Be patient. This process can take awhile. Once the dough has been spread out, bake it in the preheated oven for 10-15 minutes.
Brush the top of the flatbread with basil oil. Place the garlic and the crushed red pepper flakes equally over the top of the flatbread. Next, do the same with the broccoli florets and the spinach. Finally, sprinkle the shredded cheese uniformly over the vegetables.
Bake the flatbread in a preheated oven set at 450 degrees for 15 minutes. Let the flatbread cool for 10 minutes and then cut it into squares.