2 cups bread flour, plus more for dusting, etc.
3/4 cup warm water
2 tbsp. olive or canola oil, divided
1 large tomato, diced
1 1/2 to 2 cups spinach
1 small yellow onion, thinly diced
About 1/4 tsp. kosher salt (or to taste)
1/4 tsp. black pepper (or to taste)
1/2 to 1 tsp. dried thyme
A few dashes of paprika (optional)
About 1/2 cup cashew cream (or more to taste)
1. Preheat oven to 425℉.
2. In a large bowl, combine the bread flour, 1 tbsp. oil, and water. Form it into a ball and knead until smooth and tacky, adding flour as needed. (This will take 5 to 7 minutes). Divide dough in half.
3. Roll one half of the dough out onto a lightly-floured surface. Keep rolling it out until the dough's about a half a centimeter thick (maybe a little less). It should form a 9 to 11 inch circle (or, if yours is anything like mine, an awkward oblong shape).
4. Spray a baking pan with non-stick cooking spray or oil, and add the first half of the dough. Bake until golden-brown: I baked mine on the middle rack for 10 minutes, but I placed it on the bottom rack for another 4 or 5 minutes because I wanted it to be a little crispier.
5. While the first half of the dough is baking, go ahead and roll out the second half the same way, and bake.
6. While the dough is baking, dice your tomatoes and onion. Once they're chopped up and ready to go, combine them in a medium bowl with the salt, pepper, paprika, thyme and remaining olive oil. Toss to coat.
7. After the dough is done baking and has cooled for at least 5 minutes, add a layer of cashew cream to each flatbread. Top each with spinach, and then add the bruschetta mixture.
♥ Out of time? Use premade flatbread or naan from the store.
♥ Add red or green peppers for a little more color, or add chile peppers for a little more bite.
♥ Substitute hummus, oil, or guacamole for cashew cream as your base sauce.
♥ Add garlic!