Mindful Sodexo 
Whole wheat flatbread layered with ricotta cheese, tomatoes, wilted spinach, roasted garlic and parmesan cheese
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Prep Time: 8 to 10 minutes|Cook time: 25 to 32 minutes|Yield: 4 servings; 1 pizzetta each
Ripe Tomato Pizzetta
Ingredients
- 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
To Prepare Ripe Tomato Pizzetta:
- 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
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