Description
A quick and delicious Pesto Flatbread Pizza topped with ricotta, mozzarella, pesto, and fresh tomatoes, perfect for any occasion.
Ingredients
Scale
- 4 prepared flatbreads
- ½ cup whole-milk ricotta cheese
- ½ cup shredded mozzarella cheese
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup pesto
- 2 Roma tomatoes, thinly sliced
- Fresh basil, torn, for garnish
Instructions
- Preheat the oven: Begin by preheating your oven to 450°F (230°C). Line two baking sheets with parchment paper and place the flatbreads on top.
- Prepare the cheese mixture: In a cozy little bowl, mix together the ricotta, shredded mozzarella, minced garlic, salt, and pepper. Stir until everything is well combined and smooth.
- Assemble the flatbreads: Spread a generous layer of the cheese mixture over each flatbread. Drizzle small dollops of pesto across the top, then elegantly arrange the thin slices of Roma tomatoes.
- Bake to perfection: Slot your flatbreads into the oven and bake for about 5-7 minutes until the cheese is melted and the edges are golden brown.
- Finish and serve: Once out of the oven, garnish with torn basil leaves. Serve warm and enjoy!
Notes
Feel free to substitute ricotta with cottage cheese or explore plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg