Spinach Flatbread

When we finished making our papas rellenas, we found we had a half cup or so of stuffing left. The next day, we decided to turn it into a quick appetizer using some pizza dough we had in the refrigerator. If you've never done it before, it may seem strange to cook dough in a bath of water and oil, but it produces a crispy crust that's hard to beat.

We did have one problem making this: The spinach filling was wet and it made the middle of our dough soggy after cooking. We solved the problem by sliding the flatbread into a non-stick pan and turning up the heat for a few minutes. That made it almost cracker-crisp. We don't really care how we get there, so long as the results are good.

Spinach Flatbread

½ cup spinach stuffing, walnuts reserved (see this recipe)
¼ cup mozzarella or other melting cheese
1 small ball of pizza dough
Olive oil

1. Heat oven to 450.
2. Flatten dough into a small square, either with your fingers or a rolling pin.
3. Transfer to a lightly greased sheet pan.
4. Top with shredded cheese.
1. Mix 1/3 cup oil with1/2 cup water. Then pour into sheet pan around the dough.
2. Place dough in oven and bake for about 12 minutes, until sides are crispy. During the last minute of cooking, add reserved walnuts.
3. Remove to a hot, nonstick frying pan and continue to toast until bottom is crisp (optional).
4. Serve garnished with sea salt.