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These Spinach Ricotta Flatbreads are fast, simple, and ideal for a light-weight lunch, vegetarian dinner, savory snack, or brunch. They’re filled with 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
- Means simpler than common pizza. No dough to knead or rise—simply seize a flatbread, add toppings, and bake. No rolling pins, no yeast, no persistence 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 substances and straightforward substitutions. I used ricotta, feta, Parmesan, and mozzarella, however you’ll be able to swap in cheeses like Asiago, provolone, fontina, gouda, or Gruyere. Use arugula or combined greens as a substitute of spinach. Add no matter you might have—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 ideal for a light-weight lunch, vegetarian dinner, savory snack, or brunch. They’re filled with 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 needs to be a skinny, clean 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 prime and add the remaining ricotta-feta cheese combination on prime 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’ll need a meals processor and a big baking pan.
- Storage suggestions: Refrigerate the leftover spinach ricotta flatbread in an hermetic container for as much as 5 days.
- Reheating suggestions: Toast them within the oven at 400 levels till the cheese has melted and the bread is toasted.
- What’s the finest form of bread to make use of? Any sort of flatbread works nice for this recipe, you should utilize naan, or stone hearth.
- Can I exploit store-bought pesto? Completely, you should utilize nearly any inexperienced store-bought pesto (basil pesto, spinach pesto, and so forth).
- Different veggies you’ll be able to add are arugula, mushrooms, roasted bell peppers, sun-dried tomatoes, halved cherry tomatoes.
- Non-compulsory toppings are toasted pine nuts, purple pepper flakes, extra cheese, or contemporary herbs like basil or parsley.
Vitamin
Vitamin Info
Spinach and Ricotta Flatbread
Quantity per Serving
% Day by day Worth*
* P.c Day by day Values are primarily based on a 2000 calorie weight loss plan.
Vitamin Disclaimer:
The dietary info on this web site is barely an estimate and is supplied 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 an expert nutritionist’s recommendation.
