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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Servings:
Calories: 120kcal
Ingredients
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.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg