This is the main content.
Heirloom Tomato and Herbed Ricotta Flatbread
Recipes
Heirloom Tomato and Herbed Ricotta Flatbread
6 servings
40 minutes total (Active 10 minutes)

Ingredients

  • 1 (15-oz) container Bakery rolled Italian pizza dough
  • 3 tablespoons olive oil, divided
  • ¼ cup fresh basil leaves, coarsely chopped
  • 2 tablespoons fresh oregano, coarsely chopped
  • 2 tablespoons fresh thyme leaves, coarsely chopped
  • 1 cup grated Parmesan cheese
  • 1 cup whole milk ricotta cheese
  • 1 egg, beaten (or ¼ cup egg substitute)
  • 2 tablespoons garlic spice paste
  • ¼ teaspoon crushed red pepper
  • 1 lb heirloom (or ugly) tomatoes, sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Preheat oven to 400°F. Place unfolded dough onto lightly greased or nonstick pizza pan. Brush crust with 1 tablespoon oil; bake 12–15 minutes or until crust is lightly golden. Chop herbs and combine in small bowl.
    2. Combine in a large bowl: cheeses, egg, garlic paste, 6 tablespoons herb mixture, and crushed red pepper until blended. Spread ricotta mixture over crust, leaving a 1-inch border.
    3. Bake 8–10 more minutes or until crust is golden brown and cheese is hot. Slice tomatoes ¼-inch-thick; place on pizza in an even layer and season with salt, pepper, and remaining herb mixture. Drizzle with remaining 2 tablespoons oil. Cut into squares and serve.

Amount per ⅙ recipe serving: Calories 400, Total Fat 19g, Sat Fat 7g, Trans Fat 0g, Chol 65mg, Sodium 940mg, Total Carb 40g, Fiber 1g, Sugars 6g, Protein 16g, Calc 15%, Iron 15%