Heirloom Tomato Ricotta Flatbread



  • 1 pkg refrigerated pizza dough
  • 3 tbs olive oil
  • 1/4 cup fresh basil, chopped
  • 2 tbs fresh oregano, chopped
  • 2 tbs fresh thyme leaves, chopped
  • 1 cup grated parmesan cheese
  • 1 cup whole milk ricotta cheese
  • 1 egg, beaten 
  • 2 tbs fresh garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 lb heirloom tomatoes, you know the ugly ones in various colors
  • salt + pepper


  1. Preheat oven to 400 degrees. Place parchment paper on a baking sheet. Unfold dough and shape into a rectangle and create an edge with dough. 
  2. Brush dough with 1 tbs of olive oil, bake for 10 minutes or until crust is lightly  golden. 
  3. Chop herbs and put into a small bowl.
  4. Combine ricotta cheese, parmesan cheese, egg, garlic and red pepper flakes. Add herb mixture and mix well. 
  5. Spread mixture over pizza crust, leaving a border. 
  6. Line ricotta mixture with sliced heirloom tomatoes, mixing all the different colors. 
  7. Bake 8 -10 minutes more or until crust is golden and cheese is hot. 
  8. Drizzle with remaining olive oil, fresh herbs and salt + cracked pepper. 
  9. Cut into squares and serve.