A crispy flatbread topped with roasted cherry tomatoes and creamy ricotta cheese is the perfect summertime lunch!
I'm always looking for new lunch ideas, especially during the summer with my kids home. I like to change things up a bit during the week, and it's always nice to make something with fresh veggies included.
This flatbread "pizza" has quickly become a favorite in our house. Creamy Ricotta cheese is mixed with rosemary and roasted garlic, and a bit of red pepper flakes for a kick, and slathered on top of a delicious Naan bread. Add simple roasted cherry tomatoes, bake until crispy, and you have a delicious, and healthy, lunch. This would make a perfect light dinner as well, paired with a salad.
Roasted Tomato and Ricotta Flatbread
Recipe written by The Chef Next Door
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1/2 cup yellow grape tomatoes
1 garlic clove, whole, peeled
1 Tbsp extra virgin olive oil
1/2 cup Ricotta cheese
Dash of red pepper flakes
3 sprigs of fresh rosemary, leaves picked
1 flatbread, either store bought or homemade
Salt and pepper
Preheat the oven to 450 degrees. Place the tomatoes and garlic on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with a generous pinch of salt and pepper and gently toss to combine. Roast in the oven for 10 minutes.
In a small bowl mix the Ricotta with the red pepper flakes, rosemary leaves and a pinch of salt and pepper. Take the roasted garlic clove and smash it with the back of a knife until it becomes almost a paste. Add the smashed garlic to the Ricotta mixture and blend well.
Spread the Ricotta mix evenly over the top of the flatbread, then add the roasted tomatoes. Place the flatbread directly on the top rack of the oven and cook for 10 minutes, until the bottom is crispy and the toppings are warmed through. Allow to rest for 5 minutes before cutting into quarters.