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 of 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 adversion, but I figure if I keep growing them, maybe one day I’ll acquire the taste for them…
Tomato & Ricotta Flatbread
- 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
- Preheat the oven according to the instructions on the pizza dough packaing. 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 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 power, salt and sugar. Stir until smooth.
- Brush the dough with olive oil to the edges. Then spread the ricotta cheese 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 temp. Enjoy!