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Pesto Spinach Flatbread with Ricotta

This super simple flatbread is reminiscent of Sicilian-style pizza with a crust that is pillowy on the inside, crisp on the bottom, and covered with savory cheese and delicious toppings. This recipe is a little different than most Suvie recipes because we only need the broilers to produce a tasty and satisfying meal. Be sure to let the pizza dough come to room temperature, as the warmer the dough the easier it will be to stretch into the corners of the pan. Because this is a hands on recipe, keep a close eye on the pizza to ensure it doesn’t go from golden brown to burnt.

Pesto Spinach Flatbread with Ricotta

  • Servings: 4-6
  • Difficulty: 30 minutes
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Ingredients

  • 1 lb ball of pizza dough, store bought or homemade
  • ½ cup pesto, divided
  • 1 cup whole milk ricotta cheese, divided
  • 2 heaping cups spinach, chopped kale, or arugula
  • 1 pinch red pepper flakes (optional)

Directions

Using a chef’s knife or bench scraper, divide dough into two equal-sized pieces. 

Mist each portion lightly with cooking spray or rub with olive oil. Let dough sit at room temperature for about 15 minutes, covered. 

Spray two Suvie pans with cooking spray or coat with olive oil. 

Press and stretch each piece of dough into a rough 10” x 6” rectangle. Place dough into greased Suvie pans. Press and stretch the dough into the corners and edges of the pans as best you can.

If dough snaps back or is too difficult to work with let dough sit for another 15 minutes; the warmer the dough the more pliant it will be. 

Insert pans into upper left and upper right zones of your Suvie. Broil both pizzas for 10 minutes, rotating pans from back to front halfway through cooking until dough is very dark and crisp.

Remove pans from your Suvie and using a spatula, carefully flip each portion of dough over. Broil dough for 5-7 minutes, rotating pans from back to front, until browned. 

Remove pans from your Suvie and spread ¼ cup pesto over the top of each portion of dough, leaving an uncovered ½” margin around each edge. Dollop ½ cup ricotta evenly over the top of each pizza and cover with 1 cup spinach (it will look like a lot of spinach, but it will deflate after cooking).

Reinsert Suvie pans and broil for 8-10 minutes, rotating pans from back to front halfway through cooking, until spinach has wilted. 

Remove pans from Suvie and pizzas from pan, and then transfer pizzas to a cutting board. Season generously with salt. Cut flatbread into pieces and sprinkle with red pepper flakes to taste. Enjoy!

Nutrition

Nutritional Information per serving (6 servings per recipe): Calories 336, Total Fat 14g, Total Carbohydrates 36g, Total Sodium 192mg, Total Protein 14g

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