Boy how I missed cooking! I’m so sorry I’ve been MIA. If you follow my other blogs you may know I’ve been wrapped up in the FitBloggin’ Conference. I ate out more then I’d like to admit over the last few days but now I’m back in my kitchen playing again and I couldn’t be happier!
I didn’t have much time tonight but I whipped this up for myself while the husband and little guy ate leftovers. It ended up to be a tasty, quick, super light meal and it makes me want to keep fat free ricotta on hand all the time. I can’t wait for fresh tomatoes from the farm stand this summer to make it again!
Here’s what I did…
- 1 flat bread (I used one of the light Flatout ones but you could use a tortilla if you like)
- 1/4 cup fat free ricotta (62g)
- 1 small tomato cut into thin slices
- a few leaves of baby spinach chopped up
- Sprinkle of garlic powder
- Sprinkle of Onion powder
- Sprinkle of dried Rosemary
- Kosher salt and pepper
Preheat the oven to 425 degrees.
Smear the Flatout bread with the ricotta cheese. Top with the sliced tomato and spinach. Sprinkle with the Kosher salt and spices. I do this by sight but if I was to guess I’d say about 1/8 of a tsp of each.
Bake on a cookie sheet for about 10 minutes until the edges just start to brown.
|Servings||Amt per Serving|
|1||1 Flatbread Pizza|