Introducing Recipe of the Week where I will be sharing one recipe a week to help you mamas out there struggling with a dinner menu.
To kick off our first week, I am sharing an easy and delicious recipe inspired by Hellofresh. For those of you with children, pay attention to the recommendations I’ve added to make it kid-friendly.
Recipe of the week: Build Your Own Feta Flatbreads (errr pizza if you’re telling the children)
*Side note: I feel like I should tell you guys that I totally took my own photos for this recipe (just FOR this blog post) and accidentally deleted them yesterday while cleaning up my phone. (I did manage to find one on my instagram story which can be found at the end of this post) I promise in the future- to share my own photos. This image pictured above was taken from Hellofresh, because I feel like it’s super important to SHOW the recipe. So bare with me this first time.*
Before You Cook
This build your own feta flatbreads recipe uses zucchini, chili flakes, and tomatoes as its toppings of choice. BUT –and that’s a big but– if you’re cooking for children, I highly recommend referring to the flatbread as “pizza” and letting them choose their own toppings like pepperoni and sausage.
Because let’s be real, what child will jump for joy when you tell them you’re about to indulge in zucchini flatbreads?!
Allergens: Milk, Wheat
What You Will Need
Serving Size: 4
Total time to cook: 25 minutes or less
- 4 unit Flatbreads
- 8 ounces of Ricotta Cheese
- 2 Lemons
- 4 cloves of Garlic
- 1 ounce of Basil
- Olive Oil
- 8 ounce Grape Tomatoes
- 2 unit Zucchini
- 1 ounce Basil
- 2 teaspoon Chili Flakes
1. Place a lightly oiled baking sheet on top rack and preheat oven to 450 degrees.
2. Prepare your toppings. Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Mince or grate garlic. Zest and quarter lemon.
3. Cook your toppings if needed. Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper.
4. Meanwhile, in a small bowl, combine tomatoes, garlic, and a drizzle of olive oil. Season with salt and pepper.
5. In a second small bowl, combine ricotta, half the lemon zest, lemon juice to taste, and 1 tsp olive oil. Season with salt and pepper.
6. Place flatbreads on prepared sheet. Evenly spread flatbreads with ricotta. Top with your toppings of choice.
7. Bake until flatbreads are golden brown, 10-12 minutes.
8. Once flatbreads are done, remove from oven and top with torn basil, remaining lemon zest, and chili flakes to taste.
This recipe was absolutely delicious for me and my husband. I did not test this on our little guy because he is 4 years old and in that stage where he only eats peanut butter and jellies or chicken nuggets.
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