Ripe Tomato Pizzetta

Whole wheat flatbread layered with ricotta cheese, tomatoes, wilted spinach, roasted garlic and parmesan cheese

Prep Time: 8 to 10 minutes|Cook time: 25 to 32 minutes|Yield: 4 servings; 1 pizzetta each

8 ounces baby spinach
2 ounces (about 1/3 cup) peeled whole garlic cloves
4 whole wheat flatbreads, approximately 4-inch x8-inch or whole grain pocketless Greek pita or whole grain naan
½ cup part-skim ricotta cheese
1 1/3 cup diced tomatoes
1 Tablespoon and 1 teaspoon chopped fresh oregano or 1 teaspoon dried oregano
1 Tablespoon and 1 teaspoon coarsely chopped fresh basil or 1 teaspoon dried basil
¼ teaspoon ground black pepper

Coat peeled garlic with cooking spray. Place on a sheet pan or wrap in foil and roast in a 300-degree Fahrenheit oven until golden brown and fragrant, about 15 to 25 minutes.
NOTE: Cooking times will vary depending on how much garlic to roast. Be careful not to burn garlic.
Heat a nonstick skillet and spray with cooking spray. Add spinach and cook, turning frequently, for 30 seconds to a minute or until just wilted. Remove from the heat.
Preheat the oven to 400 degrees Fahrenheit.
Evenly spread 2 Tablespoons ricotta cheese to ¼-inch from the edge of each flatbread.
In order, evenly top with:
-1/4 cup wilted spinach
-1/3 cup diced tomatoes.
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges.
Place in preheated oven. Bake for 10 to 12 minutes or until cheese is melted. Remove from the oven.
Evenly top the cooked pizzetta with:
-1 ½ teaspoons chopped roasted garlic
-1 teaspoon chopped oregano
-1 teaspoon coarsely chopped basil
-sprinkle with black pepper.
Cut as desired. Enjoy immediately!

Nutrition Facts: Calories: 220, Carbs: 32g, Protein: 9g, Fat: 7g, Sat. Fat: 2.5g, Cholesterol: 10mg, Sodium: 320mg, Fiber: 4g