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These Spinach Ricotta Flatbreads are fast, simple, and excellent for a light-weight lunch, vegetarian dinner, savory snack, or brunch. They’re full of 4 cheeses — salty, tangy feta and parmesan, creamy ricotta and mozzarella — plus vibrant parsley pesto and contemporary spinach, and prepared in simply 20 minutes.
Why Make These Spinach Ricotta Flatbreads
- Approach simpler than common pizza. No dough to knead or rise—simply seize a flatbread, add toppings, and bake. No rolling pins, no yeast, no endurance required.
- Nice for any meal. It really works as an appetizer, lunch, or mild dinner, and comes collectively quick. This recipe comes collectively in about 20 minutes and yields 8 slices.
- Foolproof. For those who can activate the oven and set a timer, you can also make this flatbread.
- Customizable recipe made with smple elements and straightforward substitutions. I used ricotta, feta, Parmesan, and mozzarella, however you possibly can swap in cheeses like Asiago, provolone, fontina, gouda, or Gruyere. Use arugula or blended greens as a substitute of spinach. Add no matter you’ve got—further veggies like mushrooms and cherry tomatoes, contemporary herbs like basil. Use basil pesto or sun-dried tomato pesto.
Spinach and Ricotta Flatbread
These Spinach Ricotta Flatbreads are fast, simple, and excellent for a light-weight lunch, vegetarian dinner, savory snack, or brunch. They’re full of 4 cheeses — salty, tangy feta and parmesan, creamy ricotta and mozzarella — plus vibrant parsley pesto and contemporary spinach, and prepared in simply 20 minutes.
Directions
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Preheat the oven to 400 levels F. Put together a big rimmed baking sheet. I like to recommend lining it with parchment paper.
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Add the parsley, garlic cloves, salt, pepper, onion powder, garlic powder, and olive oil to a meals processor and mix till mixed. The parsley pesto must be a skinny, easy combination when correctly blended.
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Set the flatbreads on a big baking sheet, generously coat every with the parsley pesto sauce, leaving about ½ inch of crust.
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Place the mozzarella slices on the flatbreads in order that they’re evenly distributed. Combine ricotta with feta in a small bowl, then sprinkle half of ricotta-feta combination over the pesto.
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Add the spinach on high and add the remaining ricotta-feta cheese combination on high of spinach, weighing it down. High with grated/shredded Parmesan.
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Bake the flatbreads at 400 levels F for 10-12 minutes till the cheese has melted and the bread is toasted.
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Let cool for a couple of minutes earlier than serving.
Notes
- Provides: You will want a meals processor and a big baking pan.
- Storage ideas: Refrigerate the leftover spinach ricotta flatbread in an hermetic container for as much as 5 days.
- Reheating ideas: Toast them within the oven at 400 levels till the cheese has melted and the bread is toasted.
- What’s the greatest sort of bread to make use of? Any sort of flatbread works nice for this recipe, you should use naan, or stone hearth.
- Can I exploit store-bought pesto? Completely, you should use nearly any inexperienced store-bought pesto (basil pesto, spinach pesto, and many others).
- Different veggies you possibly can add are arugula, mushrooms, roasted bell peppers, sun-dried tomatoes, halved cherry tomatoes.
- Elective toppings are toasted pine nuts, pink pepper flakes, extra cheese, or contemporary herbs like basil or parsley.
Diet
Diet Data
Spinach and Ricotta Flatbread
Quantity per Serving
% Each day Worth*
* P.c Each day Values are primarily based on a 2000 calorie food plan.
Diet Disclaimer:
The dietary info on this web site is just an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this web site is just not assured. It shouldn’t be used as an alternative to knowledgeable nutritionist’s recommendation.
