Grape Tomato, Basil & Ricotta Flatbread Pizza with Arugula Salad

Crisp flatbreads topped with garlic oil, grape tomatoes, and ricotta, baked until melty, then finished with basil. Serve with a quick balsamic-Dijon arugula salad.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C (400°F).

Step 2

Peel and mince garlic. In a small bowl, mix together garlic, 1 tbsp extra virgin olive oil, 1/8 tsp salt, and 1 pinch black pepper.

Step 3

Wash, dry, and halve tomatoes.

Step 4

Measure out 1 cup of ricotta.

Step 5

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

Step 6

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

Step 7

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

Step 8

In a small bowl, prepare salad dressing by whisking together 1 1/2 tbsp extra virgin olive oil, 1/2 tbsp balsamic vinegar, 1/8 tsp Dijon mustard, 1 pinch salt, and 1 pinch black pepper.

Step 9

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

Step 10

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