These Spinach Ricotta Flatbreads are fast, simple, and ideal 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
- Manner 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. If you happen to can activate the oven and set a timer, you may make this flatbread.
- Customizable recipe made with smple substances and simple 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 blended greens as an alternative of spinach. Add no matter you may have—additional veggies like mushrooms and cherry tomatoes, contemporary herbs like basil. Use basil pesto or sun-dried tomato pesto.
Spinach and Ricotta Flatbread
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Substances
- 1 cup contemporary parsley
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon freshly floor black pepper
- 1 teaspoon garlic salt
- 2 teaspoons onion powder
- â…“ cup olive oil
- 2 medium flatbreads
- 8 ounces contemporary mozzarella cheese sliced
- ½ cup part-skim ricotta cheese drain any extra liquid
- ¼ cup Feta crumbled
- ½ cup parmesan cheese grated or shredded
- 1 cup contemporary spinach
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. Prime 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 have 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 kind of flatbread works nice for this recipe, you should use naan, or stone hearth.
- Can I take advantage of store-bought pesto? Completely, you should use nearly any inexperienced store-bought pesto (basil pesto, spinach pesto, and so on).
- 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, pink pepper flakes, extra cheese, or contemporary herbs like basil or parsley.
Vitamin
Make Spinach Ricotta Flatbread (Step-by-Step Images)
Make a fast parsley-based pesto by mixing contemporary parsley, garlic, salt, pepper, onion powder, garlic salt, and olive oil in a meals processor.
Unfold the parsley pesto over two medium flatbreads.
Evenly distribute the mozzarella over the flatbreads. In a small bowl, combine the ricotta and feta, then sprinkle half the combination over the pesto.
Prime with spinach, then add the remaining ricotta cheese combination and parmesan over the spinach to assist weigh it down.
Baked at 400°F for 10–12 minutes till the cheese melts and the flatbreads are toasted.
