Recipe: Roasted 5-cheese flatbread


This right here is a real crowd-pleaser: Make to accompany a fun family pasta night, or make it for game night with friends. It works for just about any occasion. Oh, and FYI: There will be no leftovers. Like none. Guaranteed.

5 Cheese flatbread                                                     yield: 4 servings


5T ricotta cheese

1/4c chèvre

1/4c mozzarella, grated

1/4c parmesan, grated

1/4c provolone, grated

4ea garlic cloves, minced fine

1-2T chili flake

1T basil, dried

1T oregano, dried

1ea precooked pizza dough or flat bread, thin crust

Sea salt

Olive Oil

Eaters Collective, @eaterscollective


  1. Preheat oven to 425F.
  2. Drizzle pizza crust with olive oil and spread garlic around evenly with the back of a spoon.
  3. Place approx. 7 large, quarter-sized dollops of ricotta on the crust. Then, make small crumble of the chèvre evenly around the crust.
  4. Sprinkle the grated cheeses all over the top, evenly.
  5. Sprinkle with chili flake, basil and oregano.
  6. Drizzle with olive oil.
  7. Roast on high heat until crust is crunchy and cheeses have begun to caramelize.
  8. Cut however you’d like after it has a few minutes too cool.
  9. Serve topped with chopped parsley, chive and a sprinkle of good sea salt.
  10. Enjoy.
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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.