Easy Pesto Ricotta Tomato Flatbread

There’s this happy little sweet-leaning, spicy, herby situation I throw on a flatbread and call dinner. It’s pesto and ricotta doing a creamy swirl thing, juicy tomatoes that go all roasty and jammy, and a quick kiss of heat in the oven so the edges go crisp. Fifteen minutes. One pan. No deep breath required. It’s the kind of weeknight move that pretends to be fancy but is totally just store-bought stuff wearing lipstick.

My husband calls it “green pizza” and eats half standing at the counter. The kid picks off the tomatoes first, then circles back for the cheesy middle like a tiny raccoon. If we’ve been out late or everybody’s a little feral, I’ll toss this in the oven and by the time the shoes are off, it’s done. We tear it into squares and argue lovingly over the corner pieces because the edges get that perfect crackly-chewy thing. It’s become our SOS dinner, our lazy-lunch hero, our “friends just walked in the door” appetizer.

How to Make It

Crank your oven to 450°F and slide a sheet pan in there to preheat—hot pan = crispy bottom, which is what we all want in life. While it heats, stir ricotta with a little lemon zest, pinch of salt and pepper, and a dribble of olive oil so it loosens up and gets silky. Grab your flatbread (naan, pita, whatever’s around), brush it lightly with oil, then swipe on pesto like you mean it. Dollop that lemony ricotta over top and do a lazy swirl so you get pockets of both. Halve a handful of cherry tomatoes, toss them with a pinch of salt and a drop of oil, and scatter them on. If you like mozz or parm, sprinkle a little—it’s not required, but I’m not stopping you.

Slide it onto the screaming-hot pan and bake 8–10 minutes until the edges are golden and the tomatoes are slouching. If you want a little char, give it a quick 60-second broil, but don’t wander off and fold laundry because it will go from bronzed to drama fast. Finish with basil, a crack of pepper, and either a drizzle of balsamic glaze or hot honey depending on your mood. Slice and snack immediately. Try not to burn your mouth. We all do it anyway.

✔Ingredient Notes

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– Flatbread or Naan: Store-bought, please. Thin ones get extra crispy; thicker naan stays chewy. Both good, just different vibes.
– Ricotta: Whole milk is creamier. I whisk in lemon zest, salt, pepper, and a splash of olive oil. If it’s watery, a quick strain saves you from soggy-town.
– Pesto: Jarred is fine! Stir before using—oil separates. If it tastes flat, hit it with a squeeze of lemon.
– Cherry Tomatoes: They roast sweet and bursty. If yours are meh, sprinkle a pinch of sugar or drizzle hot honey after baking.
– Mozzarella/Parmesan (optional): A light shower gives melty, salty goodness. Don’t overdo it or the center gets swampy.
– Lemon Zest: Wakes everything up. I forget it sometimes and always miss it.
– Olive Oil: Just a brush on the base for crisp. Too much = greasy slip ‘n slide.
– Red Pepper Flakes & Balsamic Glaze/Hot Honey: Choose your own adventure—spicy-sweet or tangy-sweet. Both slap.

✔Recipe Steps

1. Preheat oven to 450°F with a sheet pan inside.
2. Stir ricotta with lemon zest, salt, pepper, and a splash of olive oil until spreadable.
3. Brush flatbread with oil; spread pesto; dollop and swirl ricotta.
4. Toss halved cherry tomatoes with a pinch of salt and a little oil; scatter over top; add a light sprinkle of mozz/parm if using.
5. Bake 8–10 minutes until edges are golden and tomatoes slump; broil 30–60 seconds for char if you like.
6. Finish with basil, red pepper flakes, and a drizzle of balsamic glaze or hot honey; slice and serve hot.

What to Serve It With

– A peppery arugula salad (lemon, oil, parm, done).
– Tomato soup or minestrone if it’s chilly.
– A bowl of marinated olives and a glass of crisp white wine… or just sparkling water with lime.
– Roasted veggies or a few slices of prosciutto on the side for extra protein.

✔Tips & Mistakes

– Preheat the pan. It’s the cheat code for crisp bottoms.
– Don’t drown it in ricotta. Little dollops = creamy pockets, not sog.
– If your ricotta looks watery, strain it 10 minutes or whisk in a spoon of parm to tighten it up.
– Pat tomatoes dry if they’re super juicy; water is the enemy of crunch.
– Pesto is salty—taste before adding extra salt.
– Keep a 1/2-inch border bare so the edges puff and crisp.
– Broil with your eyes, not a timer. Sixty seconds can be the difference between “gorgeous” and “oops.”

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
– Fridge: Wrap slices and keep up to 3 days. Reheat on a sheet pan at 375°F for 6–8 minutes or in a skillet over medium with a lid for 3–4 minutes.
– Cold: Weirdly great straight from the fridge. The pesto chills into an herby schmear and I’m not mad about it.
– Breakfast: Throw a fried egg on a reheated slice and call it a very correct decision.
– Freezer: Not my fave with ricotta (texture gets grainy). If you must, par-bake the flatbread naked, freeze, and top fresh before a quick bake.

✔Variations and Substitutions

– Veggie party: Add thin zucchini ribbons, roasted red peppers, or sautéed mushrooms (toss mushrooms with a splash of tamari or soy for big flavor).
– Protein boost: Shredded rotisserie chicken, prosciutto ribbons after baking, or crispy chickpeas.
– Dairy-free: Use almond or tofu ricotta; skip mozz or use your favorite dairy-free shreds.
– Different pesto: Kale-walnut, arugula-almond, or sun-dried tomato pesto all work. Loosen thick pesto with a teaspoon of olive oil or lemon juice.
– Crust swaps: Gluten-free flatbread, chickpea socca, or even a tortilla (bakes fast—watch it).
– Sweet/heat finishes: Balsamic glaze ↔ hot honey; a pinch of sugar on lackluster tomatoes works in a pinch.
– Herb crunch: Fresh basil is classic, but parsley or a sprinkle of chili crisp is a fun curveball.

Frequently Asked Questions

Easy Pesto Ricotta Tomato Flatbread

Crispy naan flatbread topped with garlicky ricotta, basil pesto, juicy tomatoes, and melty mozzarella—a weeknight-friendly meal ready in minutes.

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Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 piece naan flatbread or your favorite flatbread
• ▢ 0.75 cup whole-milk ricotta
• ▢ 0.25 cup basil pesto
• ▢ 1 cup cherry tomatoes halved
• ▢ 0.5 cup shredded mozzarella low-moisture, part-skim
• ▢ 1 teaspoon extra-virgin olive oil
• ▢ 1 clove garlic finely minced
• ▢ 0.25 teaspoon crushed red pepper flakes optional
• ▢ 0.25 teaspoon kosher salt
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 0.25 cup fresh basil leaves torn
• ▢ 1 teaspoon balsamic glaze for drizzling, optional

Instructions

Preparation Steps

• Preheat oven to 425°F. Place a rack in the center and line a baking sheet with parchment.
• In a bowl, stir together ricotta, minced garlic, kosher salt, and black pepper until smooth.
• Brush both naan lightly with olive oil. Spread pesto evenly over the tops.
• Dollop the ricotta mixture over the pesto and gently spread into an even layer.
• Top with shredded mozzarella and scatter the halved cherry tomatoes over each flatbread.
• Bake for 10 to 12 minutes, until edges are crisp and cheese is melted and lightly golden.
• Finish with torn basil, a pinch of red pepper flakes, and a light drizzle of balsamic glaze. Slice and serve warm.

Notes

For extra-crispy bottoms, preheat the sheet pan in the oven for 5 minutes before adding the flatbreads. Adjust salt to taste depending on how salty your pesto and cheeses are.