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Summer Vegetable and Ricotta Flatbread with Pesto

Summer Vegetable and Ricotta Flatbread with Pesto

  • 4 hours
  • 13 ingredients
  • Pine Nuts
  • Easy
  • flatbread
  • Update Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. Spread the pesto in an even layer on the pizza crust.
  5. Top with dollops of ricotta, squash, bacon, half of the tomatoes and the shredded mozzarella.
  6. Bake for about 20 minutes until crust is cooked and golden brown.
  7. Top with remaining pine nuts and tomatoes before serving.

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