Southwestern Tomato & Spinach Flatbread

1.Preheat your oven to 425°F (220°C).

2.Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

3.Add the chopped spinach to the skillet along with ground cumin, smoked paprika, chili powder, salt, and pepper. Sauté for 3-4 minutes until the spinach is wilted and the spices are well incorporated. Remove from heat.

4.Place the flatbread crust on a baking sheet or pizza stone. Brush the surface evenly with the remaining 1 tablespoon of olive oil.

5.Spread the sautéed spinach mixture evenly over the flatbread, leaving a small border around the edges.

6.Scatter the halved cherry tomatoes evenly over the spinach layer.

7.Sprinkle the shredded Monterey Jack cheese over the tomatoes, followed by the crumbled queso fresco or feta cheese.

8.Bake the flatbread in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the crust is golden and crisp.

9.Remove the flatbread from the oven and immediately drizzle with lime juice. Garnish with chopped fresh cilantro.

10.Slice into wedges and serve warm as a flavorful snack or light meal.