Mediterranean Flatbreads with Ricotta
From: Ian Seddon's Cookbook
🥘 Ingredients
- large red bell pepper 1
- small red onions ½
- of Kalamata olives 1-2 handful
- thick flatbreads 4
- Roasted Red Pepper Sauce 1.33 cup
- Tofu Ricotta ¾ cup
- vegan mozzarella or parmesan 1 cup
- dried oregano 1 tsp
- arugula 3 oz
- big handful fresh basil or flat-leaf parsley 14 g
- Good
- Aged
- Kosher
- Chili flakes of choice
If you bought pizza dough, plan ahead for any thawing time needed, then cook it according to the package instructions and continue the recipe as written (check the pizzas in step 4 after 5 minutes). If you didn’t buy the vegan mozzarella or parmesan, simply skip it here. The flatbreads are still tasty without it! For more protein, blend the 1 1/8 cup Roasted Red Pepper Sauce with 1 cup of drained and rinsed white beans. Taste, adding salt, olive oil, and lemon juice/vinegar as needed, then add in step 5 as listed. Storage: For the best results, store the unassembled flatbread and toppings separately in the fridge. Make the Salad Topping fresh, and assemble and bake the flatbreads right before serving. Storage: Got more leftovers? The Tofu Ricotta and Roasted Red Pepper Sauce are both freezer-friendly! Thaw in the fridge, then re-blend in a food processor or blender for the best consistency. Nutrition boost: For more protein, see Note 3. For more veggie action, in addition to the bell pepper and onion, you can top your flatbreads in step 3 with thinly sliced mushrooms, chopped artichoke hearts, halved cherry/grape tomatoes, or chopped sun-dried tomatoes.
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1Gather: large red bell pepper , small red onions , of Kalamata olives , thick flatbreads , Roasted Red Pepper Sauce , Tofu Ricotta , vegan mozzarella or parmesan , dried oregano . For the salad topping: arugula , big handful fresh basil or flat-leaf parsley , Good -quality extra virgin olive oil, Aged balsamic vinegar, Kosher salt and freshly cracked black pepper, Chili flakes of choice .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 400ºF / 205ºC. NOTE: If cooking for just 1 or 2, you can use a toaster oven.
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3While waiting for the oven to preheat, thinly slice the bell pepper and red onion. Slice the olives in half, if using.
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4Transfer the flatbreads to two rimmed sheet pans. Spread the Roasted Red Pepper Sauce onto each flatbread, leaving a thin border around the edges. Dollop the Tofu Ricotta in mounds onto each flatbread or pizza, and gently swirl to spread out a bit. Sprinkle on the cheese, then top with bell pepper and onion slices, plus olives if using; sprinkle on the oregano across the tops.
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5Bake the flatbreads for 5-10 minutes , or until warmed through and crisp but not hard (if using lavash or pizza dough, check after 5 minutes).
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6While the flatbreads bake, prepare your side salad (if you’re making one).
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7While the flatbreads continue to bake/cool, make the Salad Topping. Add the arugula to a bowl. Tear the basil (or parsley) leaves with your hands into small pieces and add to the arugula. Drizzle the mixture with good-quality olive oil and balsamic vinegar in about a 2:1 ratio until well-dressed to your liking. Add a pinch of salt and pepper. Toss well.
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8When the flatbreads are done baking, remove from the oven and top with the Salad Topping. For a touch of heat, top with a pinch or two of chili flakes, if desired. Cool slightly, then carefully slice and enjoy. Serve with your side salad, if you made one.