-
1
Begin topping: In large skillet, heat 2 teaspoons oil over medium heat.
-
2
Add onions and 1/2 teaspoon salt; cook, stirring often, until very tender and lightly browned, 20 to 25 minutes.
-
3
To prevent scorching, adjust heat and add water as necessary.
-
4
In food processor fitted with metal blade, make dough: Combine flour, cornmeal, yeast, salt and sugar and pulse on/off to mix.
-
5
In measuring cup, combine 2/3 cup hot water (120F to 130F) and 2 teaspoons oil.
-
6
With motor running, gradually pour hot liquid through food processor feed tube.
-
7
Process until dough forms ball, then process 1 minute to knead.
-
8
The dough should be quite soft.
-
9
If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour.
-
10
Transfer dough to lightly floured surface and knead a few times.
-
11
Lightly coat large sheet of plastic wrap with cooking spray and place, sprayed side down, over dough.
-
12
Let dough rest 20 to 30 minutes.
-
13
Meanwhile, place baking stone or inverted baking sheet on bottom rack of oven to heat.
-
14
Preheat oven to 450F.
-
15
(Heat baking stone for 25 minutes before baking; heat baking sheet for 10 minutes.)
-
16
In small bowl, cover currants with hot water.
-
17
Set aside to soak about 20 minutes.
-
18
Drain and stir currants into onions.
-
19
Stir in vinegar and pepper.
-
20
In small baking pan, spread pine nuts and toast in oven until lightly golden, 3 to 4 minutes.
-
21
In large wide pot, cook spinach with just the water that clings to leaves over medium-high heat, stirring often, until wilted, 3 to 5 minutes.
-
22
Drain in colander.
-
23
Rinse with cold water and squeeze out excess moisture.
-
24
Place in medium bowl and add remaining 1/2 teaspoon salt.
-
25
Assemble flatbread: Coat baking sheet with cooking spray and dust with cornmeal.
-
26
On lightly floured surface, use rolling pin to roll dough into 16 x 12-inch rectangle, slightly less than 1/4 inch thick.
-
27
Transfer dough to prepared sheet.
-
28
Roll edges under to finish rim of crust.
-
29
Brush remaining 1 teaspoon oil over rim of crust.
-
30
Scatter spinach over crust.
-
31
Top with caramelized onion mixture and sprinkle with toasted pine nuts.
-
32
Lightly coat topping with cooking spray.
-
33
Place baking sheet on heated baking stone and bake until bottom of crust is golden and crisp, 20 to 25 minutes.
-
34
Transfer to cutting board and use pizza cutter to cut into 8 rectangles.
-
35
Serve hot or warm.
