Blueberry Basil Ricotta Flatbread
A DELICIOUS flatbread that can be served as dinner or an appetizer! A summer go to with a glass of Sauvignon Blanc on a hot summer night!
Ingredients
- 1 Naan flatbread (I always get mine at Aldi)
- 1 Tbsp Lemon Extra Virgin Olive Oil
- 1 Tbsp Blueberry Dark Balsamic Vinegar
- 1/2 cup blueberries
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shaved parmesan cheese
- 1/4 cup ricotta cheese
- 5 large basil leaves, roughly chopped
Directions
Preheat oven to 400 degrees.
Drizzle the Lemon Extra Virgin Olive Oil over the flatbread. Smash half of the blueberries and spread them out over the crust as well. Sprinkle the shredded mozzarella cheese and shaved parmesan cheese over the top. Spread the remaining blueberries over the top as well. Scatter heaping teaspoon-sized spoonfuls of ricotta randomly over the flatbread.
Bake for about 10-15 minutes (or until cheese starts to brown). Scatter basil over the pizza during the last few minutes of baking.
Remove from oven and slice. Season with Himalayan Sea Salt & freshly ground black pepper as desired. Drizzle with Blueberry Dark Balsamic Vinegar.
Enjoy!
