Sunday, August 14, 2016

Romano Vegetable Flatbread

Because who doesn't love a good flatbread?

This one was super easy to make, and can easily be turned into a pizza by multiplying up those toppings.

The romano adds a nice, salty contrast to the creaminess of the ricotta, and the veggies make it very filling!

For this, I did an individual flatbread, and used the DELISH Flatout flatbread - the trick is to prebake it for a couple minutes so it's nice a crispy, even with the toppings!

Romano Vegetable Flatbread
1 serving, 8 Smartpoints

1 flatbread (I used the Flatout that was worth 2 Smartpoints)
1/3 cup part skim ricotta cheese
1 tsp. olive oil 
14 grams Romano cheese
1/3 cup zucchini, chopped
1/2 cup broccoli, chopped
1/2 cup arugula or spinach
Pinch of Italian seasoning
Salt and Pepper

Preheat oven to 375.  Prebake flatbread for 2 minutes.

Saute veggies (except greens) until cooked through, but maintaining a bite (mine were about 5 minutes).

Spread olive oil on crust, and sprinkle with Italian seasoning.  Add ricotta and sprinkle with salt and pepper.  Spread veggies evenly on top, and then top with Romano cheese.

Bake at 375 for 5 minutes (or until cheese is melty!).

No comments:

Post a Comment