Tofu Ricotta & Avocado Pesto Flatbreads
From: Ian Seddon's Cookbook
🥘 Ingredients
- garlic cloves 3
- roasted pistachios ¾ cup
- fresh basil leaves 3 ½ cup
- large or small ripe avocado 2
- large lemon 1
- small jalapeño pepper 0.5-1
- nutritional yeast 2-3 tbsp
- Kosher
- extra virgin olive oil 2 tbsp
- flatbreads 4
- A pinch of Aleppo pepper or red pepper flakes
- big handfuls arugula 3 oz
- extra virgin olive oil 1 tbsp
- medium heirloom tomatoes or cherry tomatoes 1 lb
- Aged balsamic vinegar
You can sub the pistachios with walnuts, but toast them first. To toast walnuts, heat a frying pan over medium-low heat. Toast for 4 to 5 minutes, stirring occasionally, until golden brown in spots. If you run out of basil, feel free to substitute the remainder with parsley or dill. If you bought pizza dough, cook it according to the package instructions, then add the ricotta as listed in step 3. If using salted nuts, start with 1/4 tsp kosher salt; if using unsalted nuts, use 3/4 tsp kosher salt. Storage: For the best leftovers, store the unheated flatbread, tomatoes, and arugula in the fridge, separate from the ricotta and pesto. Cook the flatbreads with the ricotta as listed in steps 3 and 4, then prep your veggies as listed in step 5. Assemble as listed in the last step right before serving. Nutrition boost: For more veggies, top your flatbreads with sliced roasted red peppers. For more protein, stir some hemp seeds into the Avocado Pesto.
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1For the avocado pesto, divided: garlic cloves , roasted pistachios , fresh basil leaves , large or small ripe avocado , large lemon , small jalapeño pepper , nutritional yeast , Kosher salt and freshly cracked black pepper, extra virgin olive oil . For the flatbreads: flatbreads , A pinch of Aleppo pepper or red pepper flakes . For the for finishing:: big handfuls arugula , extra virgin olive oil , medium heirloom tomatoes or cherry tomatoes , Aged balsamic vinegar .
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2Arrange an oven rack about 6 inches (15 cm) from the heat source (usually, the second rack). Preheat the oven to 500ºF / 260ºC.
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3Make the Avocado Pesto. Add the garlic and pistachios to a food processor, and blend until you have a fine crumb and the garlic is very finely chopped. Add the basil, avocado flesh, 3 tbsp lemon juice, 1/2 jalapeños (if using), 2 tbsp nutritional yeast, several cracks of pepper, and salt (see Note 4). Blend until the mixture is chunky. With the motor running, drizzle in 2 tbsp of olive oil until creamy and relatively smooth, scraping down the sides as needed. The texture should be creamier than standard pesto. Taste and season with salt or pepper, more olive oil for richness, more lemon juice for acidity, more nutritional yeast for cheesy flavor, or more jalapeño for heat (if using). Store half of the pesto (16 tbsp) for the Pesto Linguine in a sealed jar or airtight container in the fridge for about 1 week.
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4Assemble the flatbreads (see Note 3). Evenly spread the Nutty Tofu Ricotta over the flatbreads. Sprinkle with chili flakes, if using, and lightly drizzle with good-quality olive oil, if desired. TIP: If saving leftovers, only assemble as many flatbreads (and greens & tomatoes—see step 5) as you’ll eat today.
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5Bake: Arrange the flatbreads on a sheet pan (or straight on the rack) and bake for 3-5 minutes , watching closely, until the edges are golden and the ricotta has firmed up a bit.
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6Meanwhile, prep the greens and tomatoes. Greens: In a bowl, toss the salad greens with 1 tbsp olive oil, a squeeze of lemon juice, a pinch of salt, and freshly cracked black pepper to taste. Tomatoes: Chop the tomatoes into timer -inch (2.5 cm) chunks. Or, halve the cherry tomatoes.
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7Finish and serve: Remove the flatbreads from the oven. Dollop the Avocado Pesto on top and lightly spread out. Top with the dressed greens and layer on the tomatoes. Drizzle with balsamic vinegar. Slice and serve warm.