High Protein Pesto Flatbread

Recipe By Matthew Maida

Fuel your day without sacrificing flavor. These quick and easy naan flatbreads pack a punch of protein and are ready in minutes, making them the perfect go-to for a satisfying meal after a long day.

Yield
4 flatbreads
Serving Size
1 flatbread
Nutrition *
360
Calories
25g
Protein
18g
Fat
40g
Carbs
4g
Sugar
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ingredients

Featured Ingredient

Unflavored Pronativ Native Whey Protein Powder package on a white background
Unflavored Protein Powder
  • 4 naan flatbreads      
  • 1/2 cup basil pesto      
  • 1 cup ricotta cheese      
  • 2 scoops Pronativ unflavored protein powder      
  • ¼ cup grated Parmesan cheese      
  • Fresh basil, torn, for garnish

Directions

  1. In a medium bowl, combine the ricotta cheese and Pronativ protein powder. Stir well until the mixture is completely smooth.
  2. Place the naan flatbreads on a baking sheet. Spread a thin, even layer of pesto over each naan.
  3. Spoon small dollops of the ricotta mixture evenly over the pesto. Sprinkle the Parmesan cheese generously over each flatbread.
  4. Bake the flatbreads in a preheated oven at 400°F for 10 minutes, or until the edges of the naan are golden and crispy and the cheese is melted.
  5. Carefully remove the flatbreads from the oven. Garnish with fresh, torn basil leaves. Slice and serve immediately while hot.

Person sitting outdoors with trees and sunset in the background

Meet Matthew Maida

Hi, I’m Matthew! I’m a Buffalo, NY native and part of the Pronativ team. I spent a few incredible years living in Italy, where I fell in love with the magic of simple, high-quality ingredients. The kitchen is my happy place—I’m always cooking up new ideas and putting a creative spin on high-protein recipes that are as fun to make as they are to eat!

Join our newsletter community to get the scoop