3 Tbsp Extra Virgin Olive Oil
5 large shallots, finely chopped
3 1/2 Tbsp minced fresh ginger
4 garlic cloves, minced
2 1/2 tsp Ground Coriander
2 1/2 tsp Ground Cumin
1/4 tsp Red Pepper Pizza Flakes
2 1/2 Cups crushed tomatoes with added puree
2 Cups chopped mustard greens
2 Cups semolina flour (pasta flour)*
1 Cup all purpose flour
1 tsp salt
1 tsp Ground Black Mustard
1-1/4 Cups water, room temperature
3 Tbsp chopped fresh cilantro
8 ounces soft fresh goat cheese (such as Montrachet), crumbled
Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper. (Can be made up to 1 day ahead. Cover; chill.)
Mix first 4 ingredients in large bowl. Stir in 1-1/4 cups water and cilantro. Knead dough in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes.
Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes.
Roll out each dough ball on lightly floured surface to 9-inch round.
Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes.
Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough.
Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes.