Ingredients
– 2 naan flatbreads (or substitutes like pita or lavash)
– ¼ cup pesto
– 8 ounces ricotta cheese crumbled
– 1 cup sliced cherry tomatoes (or grape or sun-dried tomatoes)
– 2 tablespoons olive oil
– 1 teaspoon Italian seasoning (divided)
– 2 tablespoons arugula for garnish
– 1 teaspoon sea salt for garnish
Instructions
1-Preheat the oven to 400°F and lay out the flatbreads on a baking sheet.
2-Spread pesto evenly over each one for full coverage.
3-Add dollops of ricotta and arrange the tomatoes on top.
4-Drizzle with olive oil and season with half the Italian seasoning.
5-Bake for 15 minutes, then let it cool slightly before garnishing.
6-Garnish with 2 tablespoons of arugula, the remaining Italian seasoning, and 1 teaspoon of sea salt.
7-Serve warm for the best taste this recipe yields 4 servings in about 20 minutes total.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍞 Pre-bake the naan for 5 minutes for a crispier flatbread base.
⏰ Assemble up to 4 hours ahead and refrigerate; bake when ready to serve.
🧀 Substitute ricotta with goat cheese or mozzarella for different flavor profiles.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 418 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 30 mg