Homemade Spinach Ricotta Flatbread
A delightful combination of creamy ricotta, savory spinach, and melted mozzarella on a crispy flatbread base.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Rolling Pin
- 1 Mixing Bowl large
Ingredients
Flatbread Base
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup water
- 1/4 cup olive oil
Toppings
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 2 cups fresh spinach
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
Preparation
- In a large mixing bowl, mix together flour, baking powder, and a pinch of salt. Gradually add water and olive oil, stirring until a soft dough forms. Knead the dough for about 5 minutes on a floured surface until smooth and elastic. Cover and let rest for 10 minutes.
- In a skillet over medium heat, sauté minced garlic in a bit of olive oil until fragrant. Add spinach and cook until wilted. Season with salt and pepper, then set aside.
- Preheat oven to 450°F. Roll out the dough into a 12-inch circle on a lightly floured surface. Transfer to a parchment-lined baking sheet.
- Spread ricotta cheese evenly over the dough, leaving a small border. Top with sautéed spinach and garlic mixture.
- Evenly sprinkle shredded mozzarella cheese over the spinach layer.
Baking
- Place the flatbread in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and cheese is bubbly.
Serving
- Let the flatbread cool slightly before slicing into wedges. Serve warm with a side salad or your favorite side dish.
Storage
- Allow the flatbread to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through before serving.
Notes
Pro Tips: For a crispier crust, preheat your baking sheet before adding the dough. Use fresh spinach for the best flavor. Ingredient Substitutions: Try using feta cheese for a tangy twist. Gluten-free flour can be used as an alternative to all-purpose flour. How to Serve: This flatbread is perfect as an appetizer or main dish, served with a fresh salad. Storage & Freshness: Store in an airtight container for up to 3 days in the fridge. Make-Ahead Tips: Prepare the dough a day in advance and store it in the refrigerator until ready to use.