Four-Cheese Flatbreads

By Ali Slagle

Updated Oct. 6, 2021

Four-Cheese Flatbreads
Kelly Marshall for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.
Total Time
15 minutes
Rating
4(321)
Comments
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You can make personal pizzas quickly by using premade naan, flatbread or pita as the base, then topping with whatever sounds good to you. Here, the combination of feta, Parmesan, ricotta and mozzarella hits every note — salty, creamy, tangy and gooey. Corn’s sweetness balances the savoriness, and a generous amount of black pepper cuts through the richness, as it does in cacio e pepe. Feel free to swap the cheeses based on what you have — pecorino instead of Parmesan, fontina instead of mozzarella — and incorporate any toppings you like: spinach, herbs, garlic, red-pepper flakes, hot honey and so on.

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Ingredients

Yield:4 servings
  • ¾cup whole-milk ricotta (about 6 ounces)
  • ¾cup crumbled feta (about 3 ounces)
  • ¾cup finely grated Parmesan (about 2½ ounces)
  • ⅓cup grated mozzarella (about 1½ ounces)
  • 1teaspoon fresh thyme leaves
  • 1½cups corn kernels (from 2 ears of corn or frozen and thawed)
  • Black pepper
  • 4flatbread, naan or pocketless pita (roughly 8-inch diameter, store-bought or homemade)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

403 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 21 grams protein; 746 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees, and place a rack in the lower and upper thirds of the oven. In a large bowl, mash the ricotta, feta, Parmesan, mozzarella and thyme together with a fork. Stir in the corn, and season to taste with black pepper.

  2. Step 2

    Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.

  3. Step 3

    Let cool for a few minutes, then cut and top with more black pepper.

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Ratings

4 out of 5
321 user ratings
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Comments

KM

I have been making these ever since I was in the single digits! My mom was very health food oriented, and I had to be creative if I wanted “pizza”. Especially good with whole wheat pita, and I lightly spray with olive oil to make it a bit crisp around the edges. Really satisfying with spinach and a little side of hummus—a go-to snack that I still crave today :)

LL

Made these as written for an easy weeknight dinner, served with a green salad. I used store-bought Naan. The only change I made was to brush the bread with olive oil and toast it in the oven for a few minutes before adding the topping and putting it back in the oven. This ensured crisp bread. I garnished them with a bit of sliced scallion which was yummy and added to the presentation. I think sliced basil would be good too! We will definitely make these again.

stacysom

Truly one of my favorite fast dinners, naan as pizza crust. I keep a variety of sizes in freezer, for personal or family eating. Leftover chicken with feta and red onion with bbq sauce is a favorite. Can’t go wrong.

Marsha

So easy and a great meat-free light dinner

james

This was so good and easy/quick. Used store bought pizza dough and make this into a pizza.

Amanda

Very simple and fast recipe with high payoff. Use garlic naan if you can find it.

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