Roasted tomato and ricotta flatbreads

Roasted Tomato and Ricotta Flatbread

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31 August 2022

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The way you slice this tasty flatbread will vary depending on how many people you’re serving. If it’s a little nibble, then cut it into three slices each way so you can grab smaller pieces. If you’re serving it as lunch for two people, cut it into six wedges. I love using seeded pizza bases, but you can use plain, too.

Serves: 2-6


1 punnet cherry tomatoes
2 large garlic cloves, roughly chopped
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and black pepper
½ cup pesto
½ cup ricotta
1 large store-bought seeded pizza base
¾ cup zucchini ribbons
1 tablespoon pine nuts, toasted
A handful of fresh basil, roughly chopped
4 fresh thyme sprigs, tough stalks discarded
1-2 squares marinated feta, crumbled
A pinch of chilli flakes


1. Preheat the oven to 180°C fan bake.

2. Place the tomatoes and garlic on a lined baking tray. Drizzle with the olive oil and balsamic vinegar, then season with salt and cracked pepper. Roast for 25 minutes.

3. While the tomatoes are roasting, mix the pesto and ricotta. Smear this over the pizza base.

4. Once the tomatoes are cooked, leave them to cool on the bench.

5. Turn the oven to 220°C fan bake. Bake the pizza base as per the packet instructions (roughly 7-10 minutes should do the trick).

6. Once the pizza base is cooked, arrange the zucchini ribbons on top. Spoon over the tomatoes and garlic with all their delicious juices.

7. Top with the pine nuts, herbs, crumbled feta and chilli flakes.

Extracted from Miss Polly’s Kitchen, by Polly Markus. Photography by Melanie Jenkins (Allen & Unwin NZ, RRP $45, released August 30).

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