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

  • 1 (142 g) pkg
    baby arugula
  • 4
    flatbreads or naan
  • 1 small pkg
    fresh basil
  • 6 cloves
    garlic
  • 1 small pkg
    grape tomatoes
  • 1 (425 g) pkg
    ricotta cheese
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 200°C (400°F).
  • 2
    Peel and mince garlic. In a small bowl, mix together garlic, oil, salt, and pepper.
    6 cloves garlic
    2 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 3
    Wash, dry, and halve tomatoes.
    1 small pkg grape tomatoes
  • 4
    Measure out 2 cups of ricotta.
    1 (425 g) 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.
    4 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.
    1 (142 g) pkg baby arugula
    1 small pkg fresh basil
  • 8
    In a small bowl, prepare salad dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
    3 tbsp extra virgin olive oil
    1 tbsp balsamic vinegar
    ¼ tsp Dijon mustard
    ⅛ tsp salt
    ⅛ tsp 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!