I’m always looking for tasty, quick dinners. Finding a quick dinner that is both delicious and healthy is a win-win. This Grilled Veggie Flatbread fits the bill; you use a pre-made crust and load it with whatever veggies are in season. The flatbread is spread with a mixture of ricotta and herbs and then topped with your vegetables. The flatbread can then be cooked on a grill or in your oven. Before serving top the flatbread with arugula or spinach and a little Parmesan. We enjoyed half for dinner and ate the leftovers for lunch the next day. I’m already looking forward to having it again with a different mixture of vegetables!
Grilled Veggie Flatbread
¾ cup Ricotta cheese
½ cup chopped fresh basil
¼ cup pitted and chopped Kalamata olives, divided
¼ tsp. black pepper
1/8 tsp. red pepper flakes
1 12 inch refrigerated unbaked whole grain flatbread crust
2 Tbsp. olive oil, dived
1 small bell pepper, thinly sliced
1 can artichokes hearts in water, drained and patted dry.
1 tomato, thinly sliced
3 cups baby arugula or spinach
2 Tbsp. grated Parmesan cheese
Preheat your oven to 425 or prepare your grill for indirect grilling. In a medium bowl combine the ricotta cheese, basil, 2 Tbsp. olives, black pepper and pepper flakes. Place the flatbread o a baking sheet and brush with 1 Tbsp. olive oil. Spread the ricotta mixture evenly over the top.
Arrange the bell pepper, artichoke hearts, tomato and remaining olives over the ricotta on the flatbread. Bake on the baking sheet or place directly on the unheated side of the grill. Bake or grill until the flatbread is crisp on the bottom and the vegetables are heated, about 12-15 minutes.
Remove from the oven and sprinkle with the remaining 1 Tbsp. Olive oil and top with the Parmesan cheese. Cut into 8 wedges and serve. Makes 4 servings. The original recipe can be found on cleaneating.com.