Ricotta Caprese Flatbread Pizzas
This fun recipe for Ricotta Caprese Flatbread Pizzas puts a twist on a traditional caprese salad.
In place of the fresh tomatoes, I am using sun dried tomatoes.
And instead of fresh mozzarella cheese, I went with creamy ricotta.
These are also vegetarian so they make a great Meatless Monday meal.
It’s all piled on a naan bread pizza crust and baked in the oven or your Traeger pellet grill.
How to make Ricotta Caprese Flatbread Pizzas
First set out 2 naan flatbreads and brush them with olive oil.
Then pile on some shredded mozzarella cheese.
Next add dollops of ricotta cheese, plenty of sun dried tomatoes, and season with kosher salt, pepper, garlic powder, and crushed red pepper flakes.
Bake on a baking sheet in a 375 degree oven for 12 to 15 minutes.
Or set your Traeger or pellet grill to 375 degrees.
Place the flatbreads directly on the grill grates for 12 to 15 minutes.
Ahhh, melty cheese and slightly crispy, yet still a little soft, crust… that equals pizza perfection for me 🙂
Drizzle balsamic glaze and basil over Ricotta Caprese Flatbread Pizzas before serving 🙂
So delicious and with a creative spin on a traditional favorite!
That balsamic glaze has my whole heart, it’s amazing!
If you like Ricotta Caprese Flatbread Pizzas, you might also like these recipes…
Air Fryer Balsamic Veggie Wraps
These wraps are extra special, perfect for a meatless Monday meal!
Buffalo Chicken Spinach Quinoa Bowls
Chicken Pesto Naan Flatbreads
Italian Sub Pasta Salad
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Ricotta Caprese Flatbread Pizzas
Ricotta Caprese Flatbread Pizzas is a recipe with a twist on traditional caprese dishes with ricotta and sun dried tomatoes on Naan flatbreads
Ingredients
- 1 package Stonefire Naan Flatbreads (2 come in a pack)
- olive oil
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup sliced sun dried tomatoes
- kosher salt, pepper, garlic powder, crushed red pepper flakes
- basil, balsamic glaze (vinegar section of store or Amazon)
Instructions
-
Put the flatbreads on a baking sheet and brush them with olive oil and sprinkle the mozzarella over top.
-
Place spoonfuls of the ricotta and the sun dried tomatoes on the pizzas. Sprinkle with kosher salt, pepper. garlic powder, and crushed red pepper flakes to taste. Bake in a 375 degree oven for 12 to 15 minutes.
Note: Or set your Traeger or pellet grill to 375 degrees. Place the flatbreads on the grill grates for 12 to 15 minutes.
-
Sprinkle basil and drizzle the balsamic glaze over top before serving.
My new cookbook is now available, check it out HERE!
