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Summer Vegetable and Ricotta Flatbread with Pesto
- 4 hours
- 13 ingredients
- Pine Nuts
- Easy
- flatbread
Ingredients
- 1 package pre-made pizza dough
- 1/2 pound thick cut bacon
- 3/4 cup Diamond of California® Pine Nuts, toasted
- 1 cup fresh basil
- 1/4 cup parmesan cheese, plus
- 2 tablespoons grated parmesan cheese, divided
- 2 cloves of garlic, chopped
- 1 teaspoon salt
- 1/2 cup olive oil, plus
- 1 teaspoon olive oil
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, sliced
- 1 cup shredded mozzarella cheese
The Steps
- Pre-heat the oven to 400. Roll the pizza dough out on a lightly floured surface into a long rectangle. Transfer the dough to a parchment lined baking sheet, set aside.
- Chop the bacon into ½ inch pieces and cook in a pan over medium-high heat until crispy. Transfer to a paper towel-lined plate to drain.
- While the bacon cooks, make the pesto. Combine the ½ cup of pine nuts, fresh basil, parmesan, garlic, and salt in a food processor. Pulse to combine. With the food processor running, slowly add the olive oil until the pesto reaches desired consistency.
- Spread the pesto in an even layer on the pizza crust.
- Top with dollops of ricotta, squash, bacon, half of the tomatoes and the shredded mozzarella.
- Bake for about 20 minutes until crust is cooked and golden brown.
- Top with remaining pine nuts and tomatoes before serving.
