Flatbread Pizza with Anchovy Oil

1 C all purpose flour
1/2 teaspoon salt
3T olive oil, divided
1/4 C warm water
2 oil-packed anchovy fillets
2 cloves garlic, crushed
pinch red pepper flakes
2 C baby spinach
1 C sliced white button mushrooms
2 C shredded fontina or other semisoft cheese

Preheat oven to 500 degrees.  Spray 2 baking sheets with olive oil cooking spray.

In a food processor, combine flour and salt, then pulse to combine.  With the processor running, add 1 T olive oil, then slowly drizzle in the water until the dough forms a tacky, but not wet ball.  If the dough is too dry, add water 1 tsp at a time and pulse until it holds together easily when squeezed.

Transfer dough to a lightly floured counter.  Divide dough into 4 equal pieces.  Using a floured rolling pin, roll each piece to the size of a large dinner plate.

Place 2 flatbreads on each baking sheet and set aside.

In a small bowl, combine the remaining 2 T olive oil, anchovies, garlic and red pepper flakes.  Mash with a fork until chunky smooth.  (I used an immersion blender.)

Use a pastry brush to coat each flatbread with the oil-anchovy paste, then top each with a quarter each of the spinach and mushrooms.

Finish each pizza with 1/2 C cheese.  Bake for 10 minutes, or until lightly browned at the edges and the cheese is melted.

***we used many different toppings, including pizza sauce, sausage slices for meat eaters, mozzarella, roasted red peppers.  Be creative!