Craving something fresh and flavorful? This Ultimate Pesto Ricotta Tomato Flatbread is a must-try. Imagine creamy ricotta blended with vibrant pesto, topped with juicy tomatoes, all on a perfectly crisp flatbread.
It’s an irresistible dish that’s perfect for any occasion, whether you’re hosting a gathering or just want a delicious meal at home. Get ready to enjoy every bite!
Steps
- Preheat your oven to 450°F and line two baking sheets with parchment paper. Arrange the flatbreads on the sheets, preparing them for topping.
- In a small bowl, mix together ricotta cheese, shredded mozzarella, minced garlic, and black pepper until well combined. Spread this cheese mixture evenly over the flatbreads.
- Add small spoonfuls of pesto across the top of each flatbread, followed by arranging the sliced tomatoes evenly.
- Bake the flatbreads for 5-7 minutes, or until the cheese has melted and the edges of the flatbreads are crisp and golden brown.
- Once done, remove from the oven and serve warm, garnished with fresh torn basil leaves for added flavor.
Ingredients
- 4 prepared flatbreads
- ½ cup whole-milk ricotta cheese
- ½ cup shredded mozzarella cheese
- 2 cloves of garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup pesto
- 2 Roma tomatoes, sliced
- Fresh basil, torn, for serving
Nutritional Values
Calories: 1072kcal | Carbohydrates: 108g | Protein: 48g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 3060mg | Potassium: 700mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3108IU | Vitamin C: 20mg | Calcium: 964mg | Iron: 4mg
FAQ
- What is the difference between flatbread crust and traditional pizza crust?
- Flatbread crust is considerably thinner than a traditional pizza crust, resembling more of a cracker or thin bread.
- Can I use raw flatbread dough to build the pizza?
- It’s not recommended to use raw flatbread dough, as it will not cook evenly and may lead to a soggy pizza with parts of raw dough.
- Are flatbread, naan, and pita the same?
- No, they are not the same. Flatbread can be either leavened or unleavened; naan is a leavened flatbread from India, and pita is a Middle Eastern bread made without yeast. All are thin and suitable for this recipe.
- How should I store and reheat flatbread pizza?
- Store leftovers in an airtight container in the fridge. Reheat in a 350°F oven until warmed through for the best results. The microwave can be used, but the crust might not remain as crispy.
- Is freezing flatbread pizza advisable?
- While you can freeze the flatbread itself, it’s not recommended to freeze the entire pizza. Tomatoes do not reheat well once frozen, which could result in a soggy pizza.
Tips
- Choose Fresh Ingredients: For the best flavor, opt for fresh mozzarella and ricotta, along with ripe but not overly ripe tomatoes.
- Avoid Overloading with Toppings: To keep the flatbread crisp, don’t add too many toppings. Overloading can make it hard to eat and affect the texture.
- Pre-Bake for Crispiness: If you have a few extra minutes, consider par-baking the flatbread to achieve a crispier crust before adding your toppings.
- Salt Tomatoes to Reduce Moisture: Lightly salting your tomato slices and letting them rest on a paper towel can help draw out excess moisture, preventing your flatbread pizza from becoming soggy.
Equipment
- Baking Sheets – Essential for baking the flatbreads.
- Parchment Paper – Used for lining the baking sheets.
- Mixing Bowl – For mixing the cheese and other ingredients.
- Chef’s Knife – For slicing tomatoes and mincing garlic.
- Oven Thermometer – To ensure accurate oven temperature, especially for baking.
