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Easy Pesto Ricotta Tomato Flatbread

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
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2
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.