I'll admit this is cheating on my regular dairy and wheat free fare but it's so delicious. There are options out there for dairy free ricotta but there is definitely no equivalent to Manchego in the dairy free market. If you have a roasted Vidalia and can do dairy, do this one. Totally worth it.
Ingredients
2.5 tbsp spring garlic, white part only, diced fine
6 cups fresh spinach, washed, dried, stems removed
1/4 tsp lemon zest
Kosher salt to taste
1 tbsp Olive oil
1 large flatbread or pizza crust (I prefer Brooklyn Bred, if you can find it, or Schar's gluten free)
1 heaping cup Manchego cheese, grated fine
1 cup ricotta cheese
1 wedge roasted Vidalia (recipe here), layers pulled apart
Preheat oven to 450 degrees. In a saucepan over medium heat, sauté spring garlic in olive oil until softened, about 1 minute. Add spinach and lemon zest and salt to taste, and sauté until spinach is fully cooked. Drain spinach, and then squeeze out in a colander lined with cheese cloth or paper towel, extracting as much liquid as possible.
Line a large cookie sheet with parchment paper and put the flatbread on it. Spread a thin layer of ricotta on it, then lay pieces of spinach over it evenly. Dot with Vidalia and then cover evenly with Manchego. Bake in oven until melted and lightly toasted on top, about 20-30 minutes.
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