Heirloom Tomato, Herb and Ricotta Flatbread
A rustic flatbread recipe, with a light herb sauce, heirloom tomatoes and ricotta cheese
Servings: 6 pieces
Ingredients
- 1 medium pizza dough
- ¼ cup extra virgin olive oil
- 4 cloves garlic
- 1 cup fresh basil
- 3-5 sprigs fresh thyme
- 3-5 stems fresh dill
- ½ cup parmesan grated
- 1-2 heirloom tomatoes of choice depending on size
- 1 cup ricotta cheese
- coarse salt and coarse ground pepper
Instructions
- Preheat oven to 400 degrees.
- Roll out prepared pizza/flatbread dough on a floured surface to uniform thickness, about 9x13 inches in area.
- Transfer to a baking sheet, or stoneware and bake for 5-7 minutes, until bottom is no longer raw.
- In a food processor, combine oil, garlic, fresh herbs, parmesan, and pinch of salt and pepper, and pulse until combined.
- Spread on par-baked flatbread from edge to edge, making sure to get all the outer edges completely.
- Top with thinly sliced heirloom tomatoes, single layer. Lightly salt and pepper over the tomatoes.
- Top with piles of ricotta cheese, and more fresh herbs.
- Bake at 400 degrees about 15 minutes, until crust is golden brown.
- Slice in a zig-zag pattern and serve.
