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

  ³⁄₁₆ tbsp or 3g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Grape Tomatoes

  Weis

  10 Tomatoes or 283g

• Mozzarella cheese

  Part skim milk

  2 ⅓ oz or 66g

• Ricotta cheese

  Part skim milk

  4 ⅜ oz or 124g

• Garlic Naan Indian Bread

  Trader Joe's

  2 piece or 170g

• Arugula

  Raw

  3 ½ cup or 70g

• Basil

  Fresh

  12 leaf, whole or 6g

• Balsamic vinegar

  ¹⁄₁₆ cup or 8g

• Dijon mustard

  Grey poupon

  ³⁄₁₆ tbsp or 3g

Directions

1. Preheat oven to 400 degrees F.
2. Peel and mince 3 cloves garlic. In a small bowl mix together garlic, 1 tbsp extra virgin olive oil, 1⁄8 tsp salt, and 1 pinch pepper.
3. Wash, dry, and halve 1⁄2 pint grape tomatoes.
4. Grate 1⁄2 cup of mozzarella cheese. Measure out 1⁄2 cup of ricotta cheese.
5. Place 2 flatbreads or naan on a flat surface. Spoon oil and garlic mixture over top, sprinkle with mozzarella and tomatoes, and finish off with spoonfuls of ricotta.
6. Place in the oven, directly on the rack, and bake until cheese melts, 8-10 minutes. Then broil for 1-2 minutes.
7. Wash and dry 1⁄2 package baby arugula and 1⁄3 package fresh basil. Pick basil leaves off the stems; discard the stems and thinly slice the leaves into ribbons.
8. In a small bowl, prepare salad dressing by whisking together 1 1⁄2 tbsp extra virgin olive oil, 1⁄2 tbsp balsamic vinegar, 1⁄8 tsp dijon mustard, 1 pinch salt, and 1 pinch pepper.
9. Remove pizzas from oven and garnish with basil; slice into wedges.
10. To serve, place pizza on a plate and have salad on the side. Enjoy!

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