Leafy Green Artichoke Flatbreads
with Ricotta & Mozzarella
Cooking time
10 minutes
Servings
2/4
Calories
530 /serving
It’s easy being green. That is, when you’ve got fresh leafy goodness and marinated artichoke hearts at your fingertips, and layers of melty mozzarella and fluffy ricotta within reach. You’ve also got pre-roasted garlic, for full-bodied flave—all in a mere 10 minutes.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 15g Minced roasted garlic
- 170ml Marinated artichokes (jar)
- 30g Grated mozzarella
- 60g Ricotta
- 2 Naan
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Wheat
You will need:
Large pan
Oil
Sheet pan
Parchment paper
Total Fat
23 g
Saturated Fat
6 g
Sodium
1350 mg
Total Carb
67 g
Sugars
6 g
Protein
20 g
Fibre
9 g
Preparation
Wilt the spinach
- Preheat the oven to 450°F.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add ½ the spinach and sauté, 1 to 2 min., until slightly wilted.
Mise en place
- Meanwhile, reserving 1 tbsp of the marinade (double for 4 portions), drain the artichokes and pat dry; roughly chop.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the ricotta; season with ⅔ of the spices.
- Top with the wilted spinach, ½ the artichokes and the mozzarella.
- Bake, 5 to 7 min., until the edges are golden brown.
Make the salad
- Meanwhile, in a medium bowl, combine the reserved artichoke marinade, a drizzle of oil and the remaining spices.
- Add the remaining spinach and artichokes; toss well.
Plate your dish
- Divide the flatbreads (cut into wedges) and salad between your plates. Bon appétit!
