Skip to main content
Rosemary Ricotta Flatbread
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Rosemary Ricotta Flatbread

Rosemary Ricotta Flatbread

with Roasted Grapes

We love the combination of sweet & salty, and this dish really hits a home-run. Creamy ricotta, sautéed leeks, and peppery arugula are complimented by roasted grapes; a sweet touch to this rustic flatbread.

Tags:
Veggie
Allergens:
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

1 unit

Pizza Dough

(Contains: Wheat)

1 sprig

Rosemary

1 unit

Leek

8 ounce

Ricotta Cheese

(Contains: Milk)

20 unit

Red Grapes

4 ounce

Arugula

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

sideBannerName

Nutrition Values

/ per serving
Calories768 kcal
Energy (kJ)3213 kJ
Fat33 g
Saturated Fat0 g
Carbohydrate96 g
Sugar0 g
Dietary Fiber7 g
Protein28 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Knife
Baking Sheet

Instructions

1

Preheat oven to 425 degrees. Take the dough out of the fridge to come to room temperature. Strip the leaves off the rosemary sprig and chop. Trim the green top and bottom of the leek and discard. Half the remaining white part lengthwise, then thinly slice. Hint: Leeks have lots of layers that can hide sand from their soil. To thoroughly clean them, place the sliced leeks in a large bowl with cold water. Give them a little shake, then scoop them out. This trick works well on any other leafy greens too!

Bake dough for 20 minutes
2

Liberally grease a foil-lined baking sheet. Pick up the dough and stretch it out with your hands, rotating it and working from the center towards the outer edges, before placing it on the baking sheet. Keep stretching it until you have formed a rough rectangle. Make sure the dough is as even as possible. It's OK if it doesn't fill the entire baking sheet. Poke the dough with a fork thoroughly and season with salt. Sprinkle with half the rosemary and bake for about 20 minutes, until slightly crisp. HINT: You can use a rolling pin or wine bottle to stretch it out with a sprinkle of flour on a clean, dry surface!

Season with olive oil
3

Meanwhile, place the grapes on another baking sheet. Season with the remaining rosemary, 1/2 teaspoon olive oil and season with salt and pepper and roast for about 6 minutes.

Cook until softened
4

Heat 2 teaspoons olive oil in a pan over medium heat. Add the leeks and season with salt and pepper. Cook for about 6 minutes, until softened.

Top with ricotta, oil and vegetables
5

Once the flatbread is partially baked, top with ricotta, grapes and leeks. Top with the arugula and drizzle with 1/2 teaspoon olive oil. Place in the oven for about 5 minutes until the arugula wilts slightly.

6

Cut the flatbread into squares and serve straight out of the oven!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Peruvian-Style Lomo Saltado

Peruvian-Style Lomo Saltado

Enjoy a multi-dish culinary tour of a new destination!
One-Pan Tilapia with Red Beans & Kale

One-Pan Tilapia with Red Beans & Kale

plus Tomato & Lemon
Southwest Chicken & Bacon Cobb Salad

Southwest Chicken & Bacon Cobb Salad

with Blue Cheese Dressing, Guacamole & Tortilla Chips
Warm Lentil, Kale & Feta Salad

Warm Lentil, Kale & Feta Salad

with Sweet Potato, Caramelized Onion Dressing & Cashews
Easy Cheesy Black Bean Quesadillas

Easy Cheesy Black Bean Quesadillas

with Corn Esquites, Sour Cream & Cilantro
Creamy Lemon-Basil Pork Rigatoni

Creamy Lemon-Basil Pork Rigatoni

with Zucchini
Vegan Tex-Mex Black Bean Couscous Bowls

Vegan Tex-Mex Black Bean Couscous Bowls

with Green Bell Pepper, Guacamole & Cilantro
One-Pan Orange Chicken & Broccoli

One-Pan Orange Chicken & Broccoli

with Dark Meat Chicken, Grain Blend & Chili Flakes
Paprika Chicken Tacos with Fresh Salsa

Paprika Chicken Tacos with Fresh Salsa

plus Creamy Slaw, Sour Cream & Tortilla Chips
Roasted Chicken & Crispy Caesar Broccoli

Roasted Chicken & Crispy Caesar Broccoli

with Sweet Potato, Sour Cream & Parmesan
Cheesy Smashed Burgers

Cheesy Smashed Burgers

with Old Bay Fries, Caramelized Onion & Special Sauce
Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans
Dutch Pork Filet with Orange-Dijon Sauce

Dutch Pork Filet with Orange-Dijon Sauce

with Mashed Potatoes, Roasted Carrots & Almonds
Lemony Spaghetti with Brussels Sprouts

Lemony Spaghetti with Brussels Sprouts

sprinkled with Toasted Panko & Scallions
Shawarma-Spiced Chickpea Couscous Bowls

Shawarma-Spiced Chickpea Couscous Bowls

with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce
Sweet ’n’ Spicy Apricot Pork Chops

Sweet ’n’ Spicy Apricot Pork Chops

with Garlicky Green Beans & Chili-Roasted Carrots
Black Bean & Blue Corn Crunch Burritos

Black Bean & Blue Corn Crunch Burritos

with Pico de Gallo & Lime Crema
Indian-Style Chickpea Coconut Curry

Indian-Style Chickpea Coconut Curry

served with Basmati Rice & topped with Yogurt
Creamy Butternut Squash & Kale Cavatappi

Creamy Butternut Squash & Kale Cavatappi

with Toasted Panko & Parmesan
Thai Coconut Curry Chicken

Thai Coconut Curry Chicken

with Dark Meat Chicken, Bell Pepper & Zesty Rice