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!

Barbecue Chicken Flatbread

Lately I’m a bit obsessed with flatbreads. Often its a challenge – what to make for a delicious dinner….for one person. Enter flatbreads, something I frequently order off appetizer menus and my recent love-fest with HelloFresh has only intensified my obsession and imagination.

Today I raided the fridge for ingredients. I’d had company for several days during which I cooked great meals that left me with some amazing leftovers….this is what I created.

Barbecue Chicken Flatbread

  • 1/2-3/4 c chopped rotisserie chicken
  • 1 flatbread
  • 2-3 T herbed, garlic ricotta (see recipe below)
  • Grape tomatoes 6-8 sliced in half
  • 1/3 c Italian shredded cheese blend
  • Barbecue sauce
  • olive oil
  • red pepper flakes
  • Italian parsley

Heat oven to 400. I used my cast iron skillet and like to preheat it for 5 minutes while prepping the flatbread and toppings. Brush the bottom of the flatbread with a little olive oil. Spread the ricotta, followed by the chicken and tomatoes. Drizzle barbecue sauce over the top, add red pepper flakes and cheese. Place into hot skillet and bake 10 minutes.

Remove from oven and top with Italian parsley. After 5 minutes, cut into wedges and serve.

Herbed garlic ricotta (enough for several flatbreads)

  • 1 c ricotta
  • 1-2 t garlic powder
  • fresh herbs – I used chopped chives and thyme
  • 1-2 t olive oil

Mix ingredients together and refrigerate. I like to make this at least a few hours or the night before I use it.