Tomato Ricotta Flatbread Recipe
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What’s Up, Hungry People
Spring is just around the corner (hopefully), which means it’s time for me to start gathering up my garden supplies! Every summer, I grow a variety of tomatoes—either from seed or unusual types I see at my local plant nursery. I’ve been on the search for PURPLE tomatoes for years, so if you know where to find those…hit a girl up!
Last summer, I grew a combination of beefsteak and yellow tomatoes. This tomato ricotta flatbread is simple enough to make. Take a basic pizza crust recipe or canned variety and top it with ricotta cheese, fresh tomatoes, a sprinkle of Parmesan, salt, and a balsamic drizzle. Of course, fresh homegrown basil to top it all off just pulls the whole thing together.
And honestly—this might sound weird—but I HATE tomatoes! And yet, each year, here I am growing them and eating them. There’s just something about a homegrown tomato that makes it taste so much better than store-bought kinds—and yellow tomatoes by themselves are actually delicious too, I’ve found. I’m not totally over my aversion, but I figure if I keep growing them, maybe one day I’ll acquire the taste for them…
Here’s What You Need
- Pizza dough: The foundation of your flatbread.
- Red tomato: Adds juicy sweetness and color.
- Yellow tomato: Provides a mild, less acidic flavor.
- Olive oil: Keeps the crust crisp and adds flavor.
- Ricotta: Creamy base layer for the toppings.
- Parmesan cheese: Adds a salty, umami punch.
- Onion powder: Subtle, savory depth.
- Sea salt: Enhances all the flavors.
- Sugar: Balances the acidity of the tomatoes.
- Balsamic vinegar: Adds a sweet-tart finish.
- Fresh basil: Bright, herby finish that complements the tomatoes.
Let’s Cook
Preheat your oven according to the instructions on the pizza dough packaging. While the oven is heating up, roll out the dough on a greased or parchment-lined baking sheet. Press it into an even thickness all the way to the edges. This ensures a nice, crispy crust that will hold up all your delicious toppings.
Tomato Time
Slice the red and yellow tomatoes about a quarter inch thick. Lay them out on paper towels to absorb some of the liquid. This step is key to preventing a soggy flatbread. Don’t forget to discard the ends.
Mix and Spread
In a small bowl, stir together the ricotta, grated Parmesan, onion powder, sea salt, and sugar until smooth. The sugar might seem odd, but trust me, it balances out the tomatoes perfectly. Brush the dough with olive oil, making sure to get to the edges. Then, spread the ricotta mixture across the dough, leaving a border for the crust.
Layer and Bake
Arrange the tomato slices on the ricotta in an alternating pattern. This not only looks pretty but also ensures you get a mix of flavors in every bite. Bake for 15-20 minutes, or until the tomatoes start to dry out in the center and the crust is golden brown.
Finishing Touches
Once your flatbread is out of the oven, drizzle it with balsamic vinegar. Sprinkle on some extra grated Parmesan, a pinch of coarse sea salt, and fresh basil leaves. Serve it warm or let it cool to room temperature—either way, it’s delicious!
Extra Tips for Tomato & Ricotta Flatbread
- Prevent Sogginess: Make sure to pat the tomato slices dry with paper towels to avoid a soggy crust.
- Customize Your Cheese: Feel free to add mozzarella or goat cheese for extra creaminess and flavor.
- Perfect Crust: If you prefer a crispier crust, prebake the dough for 5-7 minutes before adding the toppings.
- Herb Variations: Try adding fresh oregano or thyme along with the basil for a different herb profile.
- Serving Idea: Pair this flatbread with a light, crisp salad and a glass of white wine for a perfect summer meal.
This tomato ricotta flatbread is a perfect way to make use of fresh, homegrown tomatoes. The combination of creamy ricotta, juicy tomatoes, and a hint of sweetness from the balsamic drizzle creates a wonderfully balanced bite. Even if you’re not a huge fan of tomatoes, like me, the fresh, vibrant flavors might just change your mind.
Tomato & Ricotta Flatbread
Ingredients
- 1 can thin crust pizza dough or homemade equivalent
- 1 large red tomato
- 1 large yellow tomato
- 3 tablespoons olive oil
- ½ cup ricotta
- ¼ cup Parmesan cheese grated + more for topping
- 1 teaspoon onion powder
- 1 teaspoon sea salt + more for topping
- 1 teaspoon sugar
- 3 tablespoons balsamic vinegar for drizzling
- 5 tablespoons fresh basil for topping
Instructions
- Preheat the oven according to the instructions on the pizza dough packaging. Roll out the dough on a greased or parchment-lined baking sheet. Press the dough into an even thickness all the way to the edges.
- Slice the tomatoes about a quarter inch thick. Set them onto paper towels to absorb some of the liquid coming from the fruit. Discard the ends.
- In a small bowl, stir together the ricotta, Parmesan, onion powder, salt, and sugar. Stir until smooth.
- Brush the dough with olive oil to the edges. Then spread the ricotta cheese mixture across the dough, leaving a crust around the edges as desired.
- Arrange the tomatoes on the ricotta in an alternating pattern. Bake for 15-20 minutes, until the tomatoes are starting to appear dried in the center and the crust is golden brown.
- Drizzle with balsamic vinegar. Sprinkle on grated Parmesan cheese, coarse sea salt, and fresh basil leaves as desired. Serve warm or cooled to room temperature. Enjoy!
