Name: Grape Tomato, Basil & Ricotta Flatbread Pizza with Arugula Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 6 flatbreads or naan; 1 ½ small pkgs fresh basil; 9 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ (425 g) pkgs ricotta cheese; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt

Grape Tomato, Basil & Ricotta Flatbread Pizza with Arugula SaladGrape Tomato, Basil & Ricotta Flatbread Pizza with Arugula Salad — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

6 flatbreads or naan

1 ½ small pkgs fresh basil

9 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ (425 g) pkgs ricotta cheese

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 200°C (400°F).

Peel and mince garlic. In a small bowl, mix together garlic, oil, salt, and pepper.

Wash, dry, and halve tomatoes.

Measure out 3 cups of ricotta.

Place flatbreads on a flat surface. Spoon oil and garlic mixture over top, add tomatoes, and finish off with spoonfuls of ricotta.

Place in the oven, directly on the rack, and bake until cheese melts, 8-10 minutes. Then broil for 1-2 minutes.

Wash and dry arugula and basil. Pick basil leaves off the stems; discard the stems and thinly slice the leaves into ribbons.

In a small bowl, prepare salad dressing by whisking together oil, vinegar, Dijon, salt, and pepper.

Remove pizzas from oven and garnish with basil; slice into wedges.

To serve, place pizza on a plate and have salad on the side. Enjoy!

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