Bush Tomato and Spinach Flatbread with Goat Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic flatbread topped with earthy bush tomato chutney, fresh spinach, and tangy goat cheese, baked to golden crispness. This australian-inspired pizza (vegetarian) ready in about 85 minutes pairs all-purpose flour, active dry yeast, (110°F) warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 70 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water (110°F). Let sit for 5 minutes until foamy.
  2. Step 2: Add 2 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture. Stir and knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
  3. Step 3: Preheat oven to 475°F and line a baking sheet with parchment paper. Punch down the risen dough and roll it out into a 12-inch oval on the parchment.
  4. Step 4: Spread 1/2 cup bush tomato chutney evenly over the dough, leaving a 1-inch border. Top with 2 cups fresh spinach leaves and 100 g crumbled goat cheese. Sprinkle 1/4 tsp red chili flakes if using.
  5. Step 5: Brush the exposed dough border with olive oil. Bake for 12-15 minutes until the crust is golden and cheese is slightly browned.
  6. Step 6: Remove from oven, let cool for 5 minutes, slice, and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Bush Tomato and Spinach Flatbread with Goat Cheese take to make?

Total time is about 85 minutes (70 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bush Tomato and Spinach Flatbread with Goat Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Bush Tomato and Spinach Flatbread with Goat Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bush Tomato and Spinach Flatbread with Goat Cheese for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Bush Tomato and Spinach Flatbread with Goat Cheese vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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