Hot Honey and Ricotta Focaccia

Name: Hot Honey and Ricotta Focaccia with Arugula and Parmesan
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 100 g Ricotta Cheese; ¼ cup Parmesan Cheese, shredded; 28 g Arugula and Spinach Mix; 2 unit(s) Honey; 1 tsp Chili Flakes; 1 tsp Garlic Salt; 340 g Pizza Dough; 0.13 tsp Pepper*; 0.13 tsp Salt*; 4.5 tbsp Oil*

with Arugula and Parmesan

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This appy is the perfect combo sweet and salty with just the right amount of kick! Golden baked focaccia spread with creamy ricotta and Parmesan, then topped with peppery arugula and finished with a generous drizzle of addictive hot honey.

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 2 people

100 g

Ricotta Cheese

(Contains: Milk)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

28 g

Arugula and Spinach Mix

2 unit(s)

Honey

1 tsp

Chili Flakes

(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)

1 tsp

Garlic Salt

(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

340 g

Pizza Dough

(Contains: Wheat May contain traces of: Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

4.5 tbsp

Oil*

Nutrition Values

Calories890 kcal

Fat46 g

Saturated Fat12 g

Carbohydrate98 g

Sugar19 g

Dietary Fiber4 g

Protein25 g

Cholesterol35 mg

Sodium1800 mg

Trans Fat0.4 g

Potassium350 mg

Calcium350 mg

Iron5.5 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

•8x8" Baking Dish

•Measuring Spoons

•Silicone Brush

•Baking Sheet

•Small Bowl

•Medium Bowl

Cooking Steps

Grease an 8x8-inch baking dish with 1 tbsp oil.
Place dough in the baking dish. Using your fingers, stretch and push dough towards the sides to completely cover the bottom of the dish. Set aside and let dough rest, 2-3 min.
Meanwhile, add 2 tbsp oil and chili flakes to a small pot over medium heat. Season with salt. Stir frequently until mixture is warmed through, 2-3 min.
Remove from heat.

Add ricotta and 1/4 tsp garlic salt to a small bowl. Season with pepper, then stir to combine.
Using your fingers, stretch and push dough again towards the sides of the dish. (NOTE: The dough should now hold its shape.) Brush dough with 1 tbsp oil.
Dollop ricotta mixture over top, 1 tbsp at a time, then sprinkle with Parmesan. Season with salt and pepper.
Bake in the middle of the oven until focaccia is golden-brown and cooked through, 14-16 min.

Meanwhile, add arugula and spinach mix and 1/2 tsp oil to a medium bowl. Season with salt and pepper, then toss to combine. (TIP: If you'd like to add more spice, use 1/2 tsp chili oil instead!).

When cooked through, remove focaccia from the oven and set aside to cool for 5-6 min.
Remove focaccia from the dish.
Drizzle honey and chili oil over focaccia. (NOTE: For less heat, omit the chili oil on top and serve on the side for dipping.)
Cut focaccia into slices.
Serve dressed greens alongside.