Tomato Ricotta Pesto Flatbread

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Tomato pesto ricotta Flatbread how do you make pesto presto? Throw in fresh basil, garlic, nuts, parmesan cheese and extra virgin olive oil in a food processor and you have a magical sauce that screams summer and is ready to use in pasta, sandwiches, salads, chicken or fish, or whatevs!

I used it this week with a super simple tomato Ricotta Pesto flatbread that is whipped up in 12 minutes. Talk about presto huh?! And that includes making pesto and flatbread. Pesto recipe below to make more than what you need for this recipe, and I did it on purpose because I know you will be so sad if all this magical sauce only go in an instant on the two flatbreads are very little.

Tomato Ricotta pesto Flatbread

Preparation time

5 minutes

Cook time

7 minutes

Total time

12 minutes

This tomato Ricotta Pesto Flatbread fresh flavors combine homemade pesto with ricotta cheese, cream, tomatoes, olives and crispy bread zucchini!

Course: Appetizer

Cuisine: Mediterranean

Key words: Pizza/Flatbreads

Serves: 2 servings

Calories: 446 kcal

Materials

Flatbread:

• 2 medium-size flatbreads Greece
• 2 tbsp of pesto sauce see below for recipe pesto, divided
• 4 tbsp ricotta cheese divided
• Rome 1 tomato cut into wedges lengthwise 1/8
• 4-5 green olives pitted
• 1/2 zucchini slices
• Salt and freshly ground black pepper to taste

Pesto sauce:

• 2 cups fresh basil leaves stems removed
• 3 cloves garlic
• 3 tbsp pine nuts
• 1/2 cup olive oil-extra virgin
• 1/2 cup fresh grated parmesan cheese
• Kosher salt and freshly ground black pepper to taste

Instructions

Flatbread:

1. Preheat the oven to 450 ° f. Line a baking sheet with parchment paper or lightly coat with cooking spray.
2. Lay The flatbreads on a baking sheet and spread prepared pesto (see below for instructions on pesto sauce) on both pieces.
3. Top each flatbread with ricotta in small dollops so there are evently distributed across the flatbread.
4. Add the tomatoes and zucchini, olives, and season with salt and pepper to taste.
5. Bake until the ricotta cheese will melt and The flatbreads are crispy and light brown in color, which should be about 5-7 minutes.
6. To serve, add the fresh black pepper and fresh mint, if desired.

Pesto sauce:

1. Combine the basil leaves, onion and pine nuts in a food processor and process until very finely chopped.
2. Add cheese and very short process.
3. With the engine still running, slowly pour in the olive oil, and process until the mixture is smooth and consistent.
4. Serve the flatbreads and store the rest in the refrigerator or freezer.

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