So much of my home cooking of late has been inspired by the time I spent in Italy and Monaco last month. This incredibly flavorful Ricotta Flatbread is no exception. It has a rustic sophistication. Just a few carefully chosen ingredients that burst with flavor.

In Italy I couldn’t get enough margherita pizza. It’s the simplest meal but oh-so wonderful. This Ricotta Flatbread is equally divine.

Pizza dough topped with cherry tomatoes, fresh basil, avocado, ricotta, olive oil and sea salt, then finished off with a balsamic glaze. I know you’re going to enjoy this Ricotta Flatbread a LOT. Some olives would be a nice addition too.

Gather your ingredients and get cooking!

Ricotta Flatbread

Ingredients:
1 large pizza dough ball
2 cups of cherry tomato blend
fresh basil
1-3 tablespoons olive or avocado oil
¼ of a ripe avocado
about ¼ to ½ cup ricotta
sea salt
balsamic glaze

Directions:

Allow the pizza dough to come to room temperature a bit before starting to stretch it, then place it on top of your favorite pizza pan.

Wash and chop the tomatoes, toss in a dish along with some of the avocado oil, sea salt, and fresh chopped basil. I could eat this all by itself.

Spread the ricotta across the top and add small pieces of the ripe avocado. Cover the top of the dough with the bruschetta mixture and then drizzle the entire top of the pizza with avocado oil.

Cook at 425 degrees for about 10 to 14 minutes or until the crust is evenly cooked and starting to brown.

Swirl the balsamic glaze over the top and enjoy!

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