Grape Tomato, Basil & Ricotta Flatbread Pizza with Arugula Salad.

  • ½ (5 oz) pkg
    baby arugula
  • 2
    flatbreads or naan
  • ½ small pkg
    fresh basil
  • 3 cloves
    garlic
  • ½ pint
    grape tomatoes
  • ½ (15 oz) pkg
    ricotta cheese
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 400°F.
  • 2
    Peel and mince garlic. In a small bowl, mix together garlic, oil, salt, and pepper.
    3 cloves garlic
    1 tbsp extra virgin olive oil
    ⅛ tsp salt
    1 pinch black pepper
  • 3
    Wash, dry, and halve tomatoes.
    ½ pint grape tomatoes
  • 4
    Measure out 1 cup of ricotta.
    ½ (15 oz) pkg ricotta cheese
  • 5
    Place flatbreads on a flat surface. Spoon oil and garlic mixture over top, add tomatoes, and finish off with spoonfuls of ricotta.
    2 flatbreads or naan
  • 6
    Place in the oven, directly on the rack, and bake until cheese melts, 8-10 minutes. Then broil for 1-2 minutes.
  • 7
    Wash and dry arugula and basil. Pick basil leaves off the stems; discard the stems and thinly slice the leaves into ribbons.
    ½ (5 oz) pkg baby arugula
    ½ small pkg fresh basil
  • 8
    In a small bowl, prepare salad dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
    1 ½ tbsp extra virgin olive oil
    ½ tbsp balsamic vinegar
    ⅛ tsp Dijon mustard
    1 pinch salt
    1 pinch black pepper
  • 9
    Remove pizzas from oven and garnish with basil; slice into wedges.
  • 10
    To serve, place pizza on a plate and have salad on the side. Enjoy!