FLATBREAD WITH SPINACH, CORN AND BURRATA

FLATBREAD WITH SPINACH, CORN AND BURRATA image

Number Of Ingredients 11

1 lb. pizza dough
2 T olive oil
1 T butter
1 1/2 c. thinly sliced Leeks (rinsed well, but does not have to be fully dried)
3 c. spinach, well packed
Kosher salt
Pepper
3/4 c. fresh corn kernels
fresh lemon juice
Burrata
Sea salt

Steps:

-Preheat oven to 475 degrees -Spread semolina or flour on a baking sheet or pizza stone -Place pizza dough on a floured surface, and either roll or stretch until you have a thin crust (no thicker than 1/2 inch) -Brush with olive oil and sprinkle with salt. Bake for 10-12 min, until golden brown. -While crust bakes, warm 2 T. olive oil and 1 T. butter in a large sauce pan. When hot, add leeks. Season with kosher salt and ground pepper to taste. -When mostly softened (about 6-8 min), add baby spinach and corn kernels. Cook, stirring, until the spinach is wilted, another 2 min. Season again with salt and pepper and a squeeze of fresh lemon, to taste. -Remove baked flatbread from oven, and spread the corn mixture evenly on the top, leaving about 1 inch around the edges. -Dollop the burrata cheese over the top, drizzle with more olive oil and sprinkle with sea salt. Serve hot or warm