This Tomato Basil and Ricotta Flatbread Pizza is a tasty, vegetarian lunch or light dinner ready in less than 30 minutes
August is not a month people are known to pull out the apron and cook all day in the kitchen. Back to school, end of summer, crazy heat, it all points to “please don’t make me spend over 30 minutes in the kitchen”
With that in mind, I made some pizza. Probably one of my favorite meals to make when I have no time or no desire to cook.
When I was in grad school, I would come home from class at lunch and make this pizza because it takes less than 30 from start to finish. Then I’d enjoy and the whole time I’d think, “Oh how I love this flatbread pizza”
And then I forgot about them. I have no idea why. It was around the time where I was thinking about starting my blog and trying new recipes all the time. Maybe that was it.
That being said, there’s no excuse for not eating more flatbread pizzas. They’re just so dang easy! I’m bringing the flatbread pizzas baaaaaack
The key to a flatbread pizza or any really thin crust is not to overdo the toppings. Plus, a layer of cheese before you put any toppings on. You don’t want a soggy crust.
Personally, I like using ricotta as my base/sauce instead of tomato sauce because it has less moisture and won’t make my crust a soggy mess. Ick.
So I put my thin layer of ricotta (with added yummy seasonings) and then top it with some tomato slices and some shredded mozzarella or cheddar – whatever’s in my fridge. Ok, both are always in my fridge. I use the one that’ll go bad first.
Anywho, I love seasoning the ricotta because it gives your pizza a little bit more pizzazz; plus, it takes all of 30 seconds to do.
You also want to remove any extra seeds or juices from the tomato before putting it on your pizza. I slice them and let them sit on a paper towel to absorb any excess juice. It does the trick.
Clearly, I don’t like soggy crust. And I have one more tip to prevent a soggy flatbread pizza: pre-bake your flatbread. While the oven is preheating, I pop my flatbread on a baking sheet, so it can get a little crispy before I top it. Be careful of two things: don’t let it burn. Flatbreads burn easily. And when you are putting the toppings on, be careful not to burn yourself.
Alrighty, now that you have all my tips for making a tasty, crispy flatbread pizza, it’s time you make one, too. And in less than 30 minutes you’ll be filling your belly with delicious non-soggy pizza. Yum!
- 1 flatbread
- 1 roma tomato, thinly sliced
- 1/4 cup ricotta cheese
- 1/4 tsp oregano
- 1/8 tsp garlic powder
- 1/8 tsp red pepper flakes
- 1/4 cup shredded mozzarella cheese
- 1 TBSP chopped basil
- Preheat the oven to 350*F. Place the flatbread on a baking sheet and transfer to the oven to crisp. Place the tomato slices on a paper towel to remove excess liquid.
- Meanwhile, stir together ricotta cheese, oregano, garlic powder, and red pepper flakes.
- Remove the flatbread from the oven and carefully spread with ricotta cheese. Top with tomato slices and sprinkle evenly with cheese. Transfer to the oven for 10 minutes until the cheese is bubbly.
- Remove and sprinkle with basil. Cut into slices, and enjoy!
*Any flatbread with do. You can also use a large tortilla. Preferably use whole grain *Substitute salt-free Italian seasoning for oregano if desired. *Use less or omit red pepper flakes for less spiciness.