Yields 4 Servings
10 minPrep Time
15 minCook Time
25 minTotal Time
- 10 oz. frozen chopped spinach – thawed and drained
- 29 oz. can cannellini beans – drained
- 4 cloves of garlic
- Juice of 1 small lemon or ½ large lemon
- ¼ cup olive oil
- ¾ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. red pepper flakes
- 3 cups flour
- 3-4 tbs. olive oil
- ½ tsp. salt
- 1 tbs. baking powder
- ¾ cup warm water
- Shredded mozzarella
- Sliced provolone
- Sliced tomatoes
- Sliced salami
- Spinach and bean dip
- Combine all of the above in a food processor and process until smooth.
- Serve with Stonefire Naan Crisps, veggies, chips; or as a spread.
- Combine the dry ingredients in a bowl. Add the olive oil and slowly add the water while stirring.
- Form into a ball and place on a clean floured surface. Knead two or three times and form into a ball; cut into quarters and then eighths. Form into balls on a floured surface and roll out as thin as possible but still manageable.
- Heat a griddle and place on the griddle; when the flatbread bubbles slightly and is firm flip and finish cooking.
- Place the flatbread on the griddle; on a low heat. Spread with the spinach and bean dip; top with the mozzarella, provolone, tomatoes salami; fold and eat.
**I was given this product to review. I was not financially compensated for this post. All opinions expressed are my own. To learn more about Stonefire Naan Crisps and other products visit their website.
Cook Eat Share
Just A Pinch
1 head of escarole – cut up
4 cloves of garlic – crushed & chopped
Handful of sun dried tomatoes – sliced
1 can of cannellini beans – rinsed
1 sweet onion – sliced
Few slices of salami – sliced
Dashes of red pepper flakes
Juice of ½ a lemon
Grated Romano cheese
Olive oil – for drizzling
1 lb. of your favorite macaroni
In a large frying pan heat a few drizzles of olive oil and place the onion. Let the onion turn a beautiful golden color. Add the garlic and continue to sauté. Gently add the escarole to the pan and let the escarole cook down. Let the escarole remain a beautiful green color and slightly crisp. Do not overcook the escarole. Add the sun dried tomatoes, cannellini beans and a few dashes of red pepper flakes.
Prepare the macaroni and then lift from the water and add to the pan. Drizzle some more olive oil over the top, add the lemon juice, salami and grated Romano cheese and toss.
This is simple, delicious and so beautiful.
Enjoy with Love,