HEIRLOOM TOMATO RICOTTA FLATBREAD
WHAT YOU'LL NEED
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
WHAT TO DO
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.
Brush dough with 1 tbs of olive oil, bake for 10 minutes or until crust is lightly golden.
Chop herbs and put into a small bowl.
Combine ricotta cheese, parmesan cheese, egg, garlic and red pepper flakes. Add herb mixture and mix well.
Spread mixture over pizza crust, leaving a border.
Line ricotta mixture with sliced heirloom tomatoes, mixing all the different colors.
Bake 8 -10 minutes more or until crust is golden and cheese is hot.
Drizzle with remaining olive oil, fresh herbs and salt + cracked pepper.
Cut into squares and serve.