Ricotta Flatbread Recipe

By Angela Sellari Jump to Recipe

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!

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

Instructions:

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: Cook at 425 degrees for about 10 to 14 minutes or until the crust is evenly cooked and starting to brown.

Step 5: Swirl the balsamic glaze over the top and enjoy!

Ricotta Flatbread Recipe

Angela Sellari

This ricotta flatbread recipe is made with a few well chosen ingredients. It's a simple and wonderful meal that is bursting with flavor.

4.67 from 3 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 6

Calories 220 kcal

Ingredients

  

1x2x3x

• 1 large pizza dough ball
• 2 cups of cherry tomato blend fresh basil
• 1-3 tablespoons olive or avocado oil
• 1/4 of a ripe avocado about
• 1/4 cup ricotta sea salt balsamic glaze

Instructions

 

• 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!

Nutrition

Calories: 220kcalCarbohydrates: 38gProtein: 6gFat: 6gSaturated Fat: 1gSodium: 477mgFiber: 2g

Keyword Ricotta Flatbread Recipe

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