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If you're seeking a dish that beautifully marries simplicity with sophistication, look no further than the Roasted Tomato & Ricotta Flatbread. This recipe embodies a delightful combination of flavors and textures that will tantalize your taste buds and impress any guest. The sweetness of roasted cherry tomatoes mingles harmoniously with the creamy richness of ricotta cheese, all atop a crunchy flatbread that serves as the perfect canvas for these vibrant ingredients.

Roasted Tomato & Ricotta Flatbread

Discover the perfect balance of flavors with Roasted Tomato & Ricotta Flatbread, a dish that effortlessly combines simplicity and elegance. Enjoy the sweetness of roasted cherry tomatoes, the creamy richness of ricotta, and the crunch of flatbread. This versatile recipe is ideal for both casual dinners and sophisticated gatherings. With easy preparation steps and room for creativity, you can adapt it to suit your tastes or dietary needs. Elevate your next meal with this delightful flatbread!
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Ingredients
  

1 store-bought flatbread or pizza dough (10-12 inch)

2 cups cherry tomatoes, halved

1 tablespoon olive oil

1 teaspoon balsamic vinegar

Salt and pepper, to taste

1 cup ricotta cheese

1 teaspoon fresh basil, chopped (plus more for garnish)

1 teaspoon fresh thyme, chopped

1/2 cup shredded mozzarella cheese

1 clove garlic, minced

Red pepper flakes, for garnish (optional)

1 teaspoon honey (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Tomatoes: In a mixing bowl, combine the halved cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper. Toss until the tomatoes are well coated. Spread them on a baking sheet in a single layer. Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are soft and caramelized.

      Prepare the Flatbread: If using pizza dough, roll it out to the desired thickness. Place the flatbread (or dough) on a baking sheet or pizza stone.

        Mix Ricotta: In a small bowl, combine the ricotta cheese, minced garlic, chopped basil, thyme, a pinch of salt, and a bit of pepper. Mix well until smooth.

          Assemble the Flatbread: Spread the ricotta mixture evenly over the flatbread. Top with the roasted tomatoes, and sprinkle the shredded mozzarella cheese on top.

            Bake: Place the assembled flatbread back into the oven and bake for an additional 10-12 minutes, or until the edges are golden and the cheese is bubbly.

              Finish and Serve: Once out of the oven, drizzle with honey (if using) and sprinkle red pepper flakes for a hint of heat. Garnish with additional fresh basil. Slice and serve hot.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4