Grilled Veggie Flatbread
This fork-and-knife flatbread is spread with herby, creamy ricotta and then loaded with sweet and savory veggies for a fresh take on Middle Eastern street food. Be sure to buy a good-quality full-fat ricotta for the best results. The vegetables are adaptable, so use whatever looks good at your farmers’ market this week!
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- ¾ cup whole-milk ricotta cheese
- ½ cup chopped fresh basil
- ¼ cup pitted and chopped Kalamata olives, divided
- ¼ tsp ground black pepper
- 1/8 tsp red pepper flakes
- 1 12-inch refrigerated unbaked whole-grain flatbread crust
- 2 tbsp extra-virgin olive oil, divided
- 1 small red bell pepper, thinly sliced
- 1 8-oz pkg frozen artichoke hearts, defrosted, patted dry and quartered (or substitute for artichoke hearts jarred in water, drained and patted dry)
- 1 tomato, thinly sliced
- 3 cups baby spinach and/or arugula
- 2 tbsp grated Parmesan cheese
1. Preheat oven to 425°F or prepare a grill for indirect grilling, heating one side to medium-high. In a medium bowl, combine ricotta, basil, 2 tbsp olives, black pepper and pepper flakes. Place flatbread on a baking sheet, brush with 1 tbsp oil and then spread ricotta mixture evenly over top.
2. Arrange bell pepper, artichoke hearts, tomato and remaining 2 tbsp olives over ricotta on flatbread. Bake on the baking sheet or place flatbread directly to unheated side of grill. Bake or grill until flatbread is crisp on bottom and vegetables are heated, 12 to 15 minutes.
3. Sprinkle spinach over flatbread, drizzle with remaining 1 tbsp oil and top with cheese. Cut into 8 wedges.
- Serving Size 2 wedges
- Calories 429
- Carbohydrate Content 63 g
- Cholesterol Content 26 mg
- Fat Content 17 g
- Fiber Content 10 g
- Protein Content 17 g
- Saturated Fat Content 6 g
- Sodium Content 591 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 9 g
- Polyunsaturated Fat Content 2 g