Zesty Lemon-Basil Cottage Cheese Flatbreads with Sun-Dried Tomato Drizzle

Ingredients

• 1 cups whole wheat flour
• 1 cup cottage cheese, blended until smooth
• 1 cup Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 tablespoon lemon zest
• 1 cup fresh basil, chopped
• 2 cups baby spinach, roughly chopped

• 1 cup sun-dried tomatoes, soaked in warm water and drained
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 tablespoon olive oil

1. 01
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 02
   In a large bowl, mix together the whole wheat flour, blended cottage cheese, Greek yogurt, olive oil, baking powder, sea salt, lemon zest, and chopped basil until a dough forms.
3. 03
   Knead the dough on a lightly floured surface until smooth, about 3-4 minutes. If necessary, add a little more flour to prevent sticking.
4. 04
   Divide the dough into four equal parts and roll each part into a thin oval or round flatbread.
5. 05
   Place the flatbreads on the prepared baking sheet and bake them for 12-15 minutes or until golden brown and crispy at the edges.
6. 06
   While the flatbreads are baking, prepare the sun-dried tomato drizzle by blending the soaked sun-dried tomatoes, balsamic vinegar, honey, minced garlic, and olive oil in a blender until smooth.
7. 07
   Once baked, top each flatbread with chopped spinach and drizzle with the sun-dried tomato mixture.
8. 08
   Serve warm, garnished with extra fresh basil if desired.