Flavorful Flatbread Pizza
Quick, 15-minute flatbread pizzas topped with creamy ricotta, mozzarella, pesto, and fresh tomatoes. Crispy, flavorful, and customizable, they’re a protein-rich, easy, and satisfying meal for lunch, dinner, or snacks
Equipment
- 1 Mixing Bowl Set
- 2 Aluminum Sheet Pans
- Parchment Paper Sheets
- 1 Pizza Cutter
- Measuring Spoons
Ingredients
- 4 prepared flatbreads
- ½ cup whole-milk ricotta
- 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 leaves torn, for serving
Instructions
- Preheat Oven and Prepare Sheets: Set your oven to 450°F (230°C) to ensure it reaches the proper temperature for crisping flatbreads. Line two baking sheets with parchment paper to prevent sticking and make cleanup effortless.
- Combine Cheeses and Seasonings: In a medium mixing bowl, combine the ricotta cheese, shredded mozzarella, minced garlic, salt, and black pepper. Whisk or stir thoroughly until the mixture is smooth and evenly blended, ensuring consistent flavor in every bite.
- Assemble Flatbreads: Place the flatbreads on the prepared baking sheets. Spread the cheese mixture evenly over each flatbread, leaving a small border around the edges. This ensures even baking and prevents spillage.
- Add Pesto and Tomatoes: Spoon dollops of pesto over the cheese layer, distributing it evenly for bursts of flavor. Arrange thinly sliced roma tomatoes on top of each flatbread, spacing them out to allow for even cooking and prevent excess moisture from pooling.
- Bake to Crisp Perfection: Place the baking sheets in the preheated oven and bake for 5–7 minutes, or until the flatbreads are lightly browned and the cheese is melted and bubbly. Keep an eye on them to avoid over-browning.
- Cool Slightly Before Serving: Remove the flatbreads from the oven and let them cool for 2–3 minutes on the baking sheets. This helps the cheese set slightly and makes them easier to slice.
- Garnish and Serve: Tear fresh basil leaves over the flatbreads for a bright, aromatic finish. Slice with a pizza cutter or knife, serve warm, and enjoy immediately, or pair with a simple salad for a complete meal.
Notes
- Lightly salt tomato slices and let them sit for a few minutes before adding to reduce excess moisture.
- Use pre-made flatbreads for the quickest preparation, or make homemade flatbreads for extra flavor.
- Adjust the cheese types and amounts to your preference; mozzarella, fontina, or provolone all work well.
- Pesto can be swapped with marinara or your favorite sauce for variation.
- Serve immediately after baking for optimal crispness; flatbreads may soften slightly if stored.