Pesto Ricotta Tomato Flatbread
How do you make pesto presto? Throw fresh basil, garlic, nuts, parmesan cheese and extra virgin olive oil in a food processor and you’ve got a magical sauce that screams summer, and ready to be used in pasta, sandwiches, salads, chicken or fish or whatevs! I used it this week in a super simple Pesto Ricotta Tomato Flatbread that I whipped up in 12 minutes. Talk about presto huh?! And that includes making the pesto AND making the flatbread. The recipe below for the pesto makes much more than what you need for this recipe, and I did that on purpose because I know you’ll be so sad if all of this magical sauce was simply gone in a jiffy on two measly flatbreads.
So, please don’t buy the jarred pesto, whip out your food processor (errr, buy a food processor??) throw in the ingredients and get that bright and fresh taste of homemade pesto that you just can’t replicate from a jar. If you want an even brighter flavor, squeeze some lemon juice in the food processor and it will give this pesto a nice pop in flavor (as if it even needs one haha). Ok, I feel like this post is sponsored by fresh basil and lemon juice, but guys…I digress because of the magic that is fresh pesto. But for reals, once you make that pesto, slather it on the greek flatbread, add some ricotta, which gets all melted and magnificent in the oven and then really any toppings you have on hand. I threw in some roma tomatoes, slices of green olives and squash and it all came together wonderfully!
And if you’re familiar with Lebanese cuisine, doesn’t this totally look like mana-eesh with labneh and cucumbers and zaatar?? The colors and presentation totally reminded me of that.
- 2 greek flatbreads, medium in size
- 2 Tbsp pesto sauce (see below for pesto recipe), divided
- 4 Tbsp ricotta cheese, divided
- 1 roma tomato, cut into 1/8 slices lengthwise
- 4-5 green olives, pitted
- 1/2 zucchini, sliced
- Salt and black pepper, to taste
- 2 cups fresh basil leaves, stems removed
- 3 garlic cloves
- 3 Tbsp pine nuts
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or coat lightly with cooking spray.
- Lay the flatbreads on the prepared baking sheet and spread the pesto (see below for pesto sauce instructions) on both pieces.
- Top each flatbread with the ricotta in small dollops so there are evently distributed throughout the flatbread.
- Add the tomatoes, olives and zucchini, and season with salt and pepper to taste.
- Bake until the ricotta cheese gets melted and the flatbreads are crisp and light brown in color, which should be about 5-7 minutes.
- To serve, add freshly ground black pepper and fresh mint, if desired.
- Combine basil leaves, garlic and pine nuts in a food processor and process until very finely minced.
- Add the cheese and process very briefly.
- With the machine still running, slowly pour in the olive oil, and process until the mixture is smooth and consistent.
- Serve on the flatbreads and store the remainder in the fridge or freezer.