Vegan Cherry Tomato Ricotta Flatbreads
These Vegan Cherry Tomato Ricotta Flatbreads are simple to make, easier to eat and perfect for a quick dinner or party appetizer.
Ingredients
- 16 oz pre-made pizza dough divided in two
- 1 tbsp olive oil
- 4 cloves garlic roughly chopped
- 10 oz cherry tomatoes cut in half
- 1/3 cup artichoke hearts chopped
- 1/4 cup sun-dried tomatoes chopped
- 1 tsp red wine vinegar
- splash of white wine optional
- 1 tsp dried oregano
- pepper to taste
- 1 cup baby spinach
- 8 oz vegan ricotta separated
Instructions
- Place dough on a cornmeal dusted cutting board. Allow to come to room temperature (approx. 60 minutes). Cut in half.
- Preheat oven to 450 degrees.
- Spray a baking sheet with non-stick spray. Spread each piece of dough out until they are your desired thickness. Place in the oven for 10 minutes.
- While dough is baking, heat olive oil in a pan over medium heat. Add garlic, cherry tomatoes, sun-dried tomatoes and artichoke hearts to the pan. Sauté until cherry tomatoes begin to burst.
- Add red wine vinegar, white wine, oregano, pepper and spinach to the pan and stir to combine. Once spinach is wilted remove the pan from the heat.
- Remove the dough from the oven. Spread 2 oz of ricotta over each crust. Split the tomato mixture between each flatbread and spread evenly. Return the flatbreads to the oven and cook for an additional 5-7 minutes.
- Remove from the oven, top with additional crumbled ricotta, slice and serve.
Calories: 402kcal, Carbohydrates: 68g, Protein: 16g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 1074mg, Potassium: 445mg, Fiber: 4g, Sugar: 14g, Iron: 4mg
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