Grape Tomato, Basil, and Ricotta Flatbread Pizza

Ingredients

• Garlic

  Raw

  3 clove or 9g

• Olive oil

  Salad or cooking

  2 ½ tbsp or 34g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Grape tomatoes

  Red, ripe, raw, year round average

  10 grape tomato or 80g

• Mozzarella cheese

  Part skim milk

  ½ cup, diced or 66g

• Ricotta cheese

  Part skim milk

  ½ cup or 124g

• Garlic Naan Indian Bread

  Trader Joe's

  2 piece or 170g

• Arugula

  Raw

  3 ½ cup or 70g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Balsamic vinegar

  ½ tbsp or 8g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

Directions

1. Preheat the oven to 400°F.
2. Peel and mince the garlic. Mix with 1 tablespoon of olive oil, 1/8 teaspoon salt, and a pinch of pepper.
3. Halve the grape tomatoes.
4. Grate the mozzarella and measure the ricotta cheese.
5. Spread the oil mixture on the flatbreads, then top with mozzarella, tomatoes, and ricotta. Bake until the cheese melts, about 8-10 minutes, then broil for an additional 1-2 minutes.
6. Prepare the salad dressing by mixing the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
7. Garnish the pizzas with basil, slice, and serve with arugula salad on the side.