Recipe Overview
Why you’ll love it: Make your lunch a summertime treat with this easy and filling pita flatbread, topped with a creamy herbed cottage cheese spread and roasted asparagus.
How long it takes: 35 minutes
Equipment you’ll need: small food processor, baking sheet
Servings: 4
pita flatbread pizza
Versatile. This whole wheat flatbread boasts crispy edges, creamy and flavorful cheese, and roasted asparagus. It’s easy enough to make, making it perfect for a nice lunch or quick dinner, but it’s fancy enough that you could serve it to guests as an appetizer or a brunch choice.
Shortcut crust. I use an ultra-thin whole wheat pita which makes a perfectly crispy crust. (If you’re interest in making your own flatbread, try this recipe.)
Creamy spread. The “sauce” is actually a cheese-filled spread that consists of puréed cottage cheese (lots of great protein!) mixed with fresh herbs and sharp grated provolone cheese. You could substitute your favorite cheese. Mozzarella cheese would work well, but so would gouda or Swiss.
Crowned with roasted vegetables.I use asparagus which is readily available in spring and summer but choose any one of your favorite vegetables. Use whatever is in season, or whatever is in your fridge. Zucchini and summer squash would be awesome. Roasted grape or cherry tomatoes are super tasty, and roasted mushrooms are always a good idea.
Choose the cooking method that works best for you. Make this pita flatbread in your oven if you’re making more than one but if you reduce the recipe to a single serving, it’s super easy to pop the single pita flatbread in a toaster oven. For really great flavor, bake them outside on your grill.
More Lunch Ideas
Pita Flatbread with Asparagus and Herbed Cottage Cheese
Ingredients
- 2 cups chopped asparagus (bite-sized)
- 1 teaspoon olive oil
- 1 ½ cups low-fat cottage cheese (any type of cottage cheese will work)
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 ½ cups grated sharp provolone, divided (or any cheese you prefer)
- 3 tablespoons finely chopped fresh herbs (such as parsley, basil, chives, or dill, or a combination)
- 4 thin whole wheat pita breads (2 to 3 oz. each)
Instructions
- Preheat oven to 425°F.
- Toss asparagus with olive oil on a parchment-lined baking sheet. Season with salt and pepper, as desired. Roast asparagus in preheated oven for five minutes.2 cups chopped asparagus, 1 teaspoon olive oil
- Meanwhile, place cottage cheese in a blender and blend until smooth. Scrape blended cottage cheese into a medium-sized bowl. Stir in salt, pepper, 1 cup of provolone, and herbs. Stir until all ingredients are combined. Taste and add additional salt, if desired.1 ½ cups low-fat cottage cheese, ½ teaspoon ground black pepper, ¼ teaspoon kosher salt, 1 ½ cups grated sharp provolone, divided, 3 tablespoons finely chopped fresh herbs
- Leaving oven on, remove asparagus from baking sheet and set aside. Arrange the pita breads on the baking sheet.4 thin whole wheat pita breads
- Divide cottage cheese mixture evenly between pitas. Spread almost to the edges, leaving about a half-inch border of pita.
- Sprinkle asparagus over the cheese mixture. Top with remaining ½ cup of shredded cheese.
- Bake 10 to 15 minutes or until golden brown. Cut into wedges, and serve immediately, topped with additional fresh herbs, if desired.
Notes
- Change up the veggies: Substitute whatever vegetable you have on hand, or like: tomatoes, mushrooms, zucchini, summer squash, bell peppers, broccoli, etc.
- Cheese alternatives: You could substitute another kind of cheese for the sharp provolone, such as mozzarella, cheddar, etc.
- Bread alternatives: Instead of pita bread, you could use flatbread, naan, or lavash.
- Grill: Bake outside on the grill, if desired. Preheat your grill to medium low, place the pizzas directly on the grill grates. Close the lid and grill for 5 to 10 minutes or until cheese is melted and lightly browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
So cheesy, crispy and perfect, and those green specks of asparagus look so tasty in the ocean of cheese.
I’d be the only one to eat it, but it sounds yummy.
This is a great way to get my nanny kiddos to eat asparagus!! :)
Whole wheat flatbread pizza is the perfect lunch without giving you food coma that would soon follow regular pizza :)
Lunch is not my favorite either. I usually end up eating leftovers from the night before ;)
This sounds like such a great summertime recipe, I love making quick flatbread meals like this and cannot wait to try this flavor combination :)
I love a good flatbread like this! So tasty!