Description
A quick, savory flatbread topped with creamy ricotta, sautéed mushrooms, fresh spinach, and a bright hint of lemon zest.
Ingredients
Scale
For the Crust:
- 1 pre-made flatbread or naan
- 1 cup ricotta cheese
- 8 oz cremini mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp lemon zest
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place flatbread on a baking sheet and bake for 5 minutes until slightly crisp.
- Heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5-7 minutes until browned.
- Add garlic and spinach to the skillet, cooking until spinach wilts, about 2-3 minutes. Season with salt and pepper.
- Spread ricotta evenly over the warm flatbread. Top with the mushroom-spinach mixture.
- Return flatbread to the oven and bake for 8-10 minutes until heated through.
- Remove from oven, sprinkle with lemon zest and fresh herbs. Slice and serve warm.
Notes
You can customize the seasonings to taste.