White Spinach Pizza

Years ago I came up with this deliciously satisfying meat-free recipe. I made it recently when Mom was staying with me, a favorite of hers.

Until 2020, I used a Boboli (or any pre-baked pizza crust) as the base making a full size pizza. Cooking for one inspired me to make flat-bread style pizzas using mini naan or pita bread; I love that they’re a perfect meal size for my appetite. The topping keeps well for up to two weeks so I can easily bake one for a lite lunch or dinner – and occasionally as a savory breakfast!

White Spinach Pizzamakes 1 large or 2 medium pizzas or 8-10 flatbreads

  • 8 oz frozen, chopped spinach – drained, liquid squeezed out
  • 24 oz ricotta (NOT fat-free)
  • 3-4 garlic cloves, finely minced
  • 1 c shredded parmesan
  • 1/4 t salt
  • 1/2 t coarse black pepper
  • shredded mozzarella or Italian cheese blend
  • chopped peppers – a mix or red, yellow and orange
  • chopped red onion or shallot
  • mini naan, pita bread or pre-baked pizza crust
  • red pepper flakes – optional

Set the oven to 400 degrees. Combine the first 6 ingredients, set aside. Brush the crust with olive oil and place in an oven safe pan. (I use my cast iron skillet) Bake in the oven for 5-7 minutes, then remove it, flip the crust and spread on the spinach ricotta mixture, then add the peppers and onion followed by the shredded cheese and red pepper flakes. Bake for another 5-7 minutes until the cheese is melted. Let it cool for a few minutes and enjoy!

Prosciutto, Brie & Apricot Flatbread

My latest flatbread creation, using ingredients I had on hand. And it may be my new favorite dinner for one!

Prosciutto, Brie & Apricot Flatbread

  • 1 flatbread
  • 2 oz cubed Brie
  • 1-2 t fresh thyme
  • 2 slices prosciutto, rolled and sliced into ribbons
  • 6-8 chopped dried apricots, cut into 3-4 pieces
  • Garlic Aioli (see below)
  • Crunchy onions, crumbled
  • Fresh Italian parsley, for garnish

Heat oven to 400 degrees. Brush flatbread on both sides with olive oil and place into a skillet then into the oven for 10 minutes. Remove and top with a light spread of the garlic aioli, followed by the apricots, brie, thyme and prosciutto. Return to the oven for 6-8 minutes. Remove and add the crunchy onions and parsley. Serve and enjoy!

 

 

Garlic Aioli

  • 1 garlic clove
  • 3 T mayonnaise
  • 1/4 t lemon juice
  • salt and pepper to taste

Using a micro plane, grate the garlic clove over the mayonnaise, stir in lemon juice, salt and pepper. This is delicious on any number of sandwiches and burgers as well as a base for the flatbread recipe above and is even better made a day or two ahead!

Fontina & Prosciutto Flatbread with Figs & Balsamic Reduction

This is the second post in my new series, Cooking for One.  Since losing Spence almost three months ago, it’s taken time to regain my appetite and rediscover my passion for cooking.  Thankfully the desire to create and savor delicious meals has slowly returned.  In sharing these ideas, I hope that even when it’s just you, you’ll feel inspired to make something special – you’re worth it!

Fontina & Prosciutto Flatbread with Figs & Balsamic Reduction

  • 1 piece of Naan
  • olive oil
  • fresh cracked black pepper
  • red pepper flakes
  • sliced Fontina cheese
  • thin sliced prosciutto, torn into smaller pieces
  • chopped or sliced figs
  • thin sliced red onion
  • chopped pistachios
  • fresh baby spinach
  • balsamic reduction

Preheat oven to 350 degrees.  Brush a cast iron skillet (or baking stone) with olive oil and place into the oven for five minutes. While the skillet heats, brush the top of the Naan with olive oil, add cracked black pepper and red pepper flakes, then add slices of fontina covering the top. Next add the proscuitto, figs, red onion and chopped pistachios. Place the flatbread into the skillet and return to the oven for ten minutes or until the cheese is bubbly.  Remove from oven and immediately top with a handful of spinach then a good drizzle of balsamic reduction.  I enjoyed this with a lovely glass of Prosecco.

Note:  Naan is such a quick and delicious product to use for a quick flatbread or pizza – try any combination of fun toppings – there’s simply no limit! 

Prosciutto, Brie & Arugula Gourmet Flatbread

Prosciutto, Brie & Arugula Gourmet Flatbread with Medjool Dates & Balsamic Reduction

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11 Weight Watchers Smart Points

There’s a little gem of an Italian Restaurant in nearby Clarkston Michigan.  My lifelong BFF introduced it to me and it’s quickly become my favorite.  Their menu changes with the season and their offerings are inspired and delicious. I’m crazy about their flatbreads.

I’ve created my version of a favorite while using recipe builder on the Weight Watchers app. I’ve lost 15 pounds (since joining Weight Watchers on December 28) and I’m finding that I can have gourmet meals with a bit of creativity. This was so yummy I had to share it with the blogsphere.

Prosciutto, Brie & Arugula Gourmet Flatbread with Medjool Dates & Balsamic Reduction

Serves 1                           Weight Watchers Smart Points 11

  • 1 slice of Trader Joe’s Garlic Naan
  • 1 handful baby arugula
  • 1/2 oz prosciutto – roll and slice into thin “ribbons”
  • 3/4 oz brie – remove rind, cut into small pieces
  • 1 large Medjool Date – pit, then cut into 6-8 pieces
  • 1 t Balsamic Vinegar

Preheat oven to 400 degrees. On a baking stone, place the Naan. Top with baby argula, followed by prosciutto, brie and dates.  Drizzle the balsamic over the other ingredients.  Bake for 5-8 minutes and the brie is melted. If desired, a little cracked black pepper completes this dish.