Best Four Cheese Flatbreads Recipes

4-CHEESE FLATBREADS

4-Cheese Flatbreads image

Provided by Ree Drummond : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1/2 cup grated fontina cheese
1/2 cup grated mozzarella
1/4 cup mascarpone, at room temperature
1/4 cup grated Parmesan
1/2 teaspoon Italian seasoning
2 garlic or plain naans, defrosted if frozen
2 tablespoons pesto
Red pepper flakes, optional

Steps:

Preheat the oven to 450 degrees F.
Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
Sprinkle with pepper flakes, if using.

FOUR-CHEESE FLATBREADS

Four-Cheese Flatbreads image

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.

Provided by Ali Slagle

Categories finger foods, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 cup whole-milk ricotta (about 6 ounces)
3/4 cup crumbled feta (about 3 ounces)
3/4 cup finely grated Parmesan (about 2 1/2 ounces)
1/3 cup grated mozzarella (about 1 1/2 ounces)
1 teaspoon fresh thyme leaves
1 1/2 cups corn kernels (from 2 ears of corn or frozen and thawed)
Black pepper
4 flatbread, naan or pocketless pita (roughly 8-inch diameter, store-bought or homemade)

Steps:

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

GARLIC-CHEESE FLATBREAD

Garlic-Cheese Flatbread image

Unless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flatbread will be devoured in less time than it takes to bake. And that's not long! -Suzanne Zick, Maiden, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 tube (11 ounces) refrigerated thin pizza crust
2 tablespoons butter, melted
1 tablespoon minced fresh basil
4 garlic cloves, minced
3/4 cup shredded cheddar cheese
1/2 cup grated Romano cheese
1/4 cup grated Parmesan cheese

Steps:

Unroll dough into a greased 15x10x1-in. baking pan; flatten dough to 13x9-in. rectangle and build up edges slightly. , Drizzle with butter. Sprinkle with basil, garlic and cheeses. , Bake at 425° until crisp, 11-14 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

FOUR CHEESE WHITE BROCCOLI FLATBREAD

Four Cheese White Broccoli Flatbread image

love flatbreads

Provided by barbara lentz

Categories Pizza

Time 30m

Number Of Ingredients 5

Ingredients

1/2 store bought flatbread dough
1/4 c each grated parmesan cheese, grated provolone cheese or 2 slices, ricotta cheese
1 c broccoli florets
1/2 c shredded mozzarella cheese
pea shoots for garnish

Steps:

1. Preheat oven 400 degrees. Place a pizza stone in oven. Roll out the flatbread dough. If it is on parchment paper leave it on it. If not place a little flour on a pizza peel.
2. Pop the dough in the oven and bake about 10 minutes. Meanwhile cook the broccoli in boiling salted water until crisp tender. Drain.
3. Remove the dough from the oven. Top with the grated parmesan cheese. Then provolone cheese. Add the broccoli florets. With a spoon, spoon the ricotta around the florets in empty spots.Sprinkle the mozzarella cheese over the top.
4. Bake for about 7 more minutes until everything is bubbly and cheese is melted. Top with a few pea shoots.

FOUR CHEESE FLATBREAD PIZZAS

Four Cheese Flatbread Pizzas image

Melted parmesan, mozzarella, fontina and chevre cheeses are blended together for our cheesy delicious, four cheese flatbread pizzas that are ready in only 25 minutes.

Provided by By Jessica Walker

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 oval flatbread wraps
2 tablespoons olive oil
1/2 cup Muir Glen™ organic pizza sauce (from 15-oz can)
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded fontina cheese (4 oz)
1/4 cup shredded Parmesan cheese (1 oz)
1/4 cup crumbled chèvre (goat) cheese (1 oz)

Steps:

Heat oven to 400°F. Spray 2 large cookie sheets with cooking spray. Place 2 flatbreads on each cookie sheet; brush evenly with oil. Bake 5 minutes.
Remove flatbreads from oven. Increase oven temperature to 450°F. Spread 2 tablespoons pizza sauce on each flatbread. Sprinkle each with 1/2 cup mozzarella cheese, 1/4 cup fontina cheese, 1 tablespoon Parmesan cheese and 1 tablespoon goat cheese.
Bake 5 to 7 minutes or until cheese is melted.

Nutrition Facts : ServingSize 1 Serving