Basil Pesto and Sun-Dried Tomato Flatbread with Ricotta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick flatbread recipe topped with vibrant basil pesto, tangy sun-dried tomatoes, and creamy ricotta cheese for a fresh Italian-inspired snack. This Italian-inspired pizza recipe, ready in about 25 minutes, blends store-bought pizza dough, basil pesto, sun-dried tomatoes in oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 220°C (428°F). Lightly flour a baking sheet.
  2. Step 2: Roll out 250 g store-bought pizza dough on a floured surface into a 25x30 cm rectangle and transfer it to the baking sheet.
  3. Step 3: Spread 3 tbsp basil pesto evenly over the dough, leaving a 1 cm border around the edges.
  4. Step 4: Scatter 50 g chopped sun-dried tomatoes evenly on top of the pesto.
  5. Step 5: Dot the surface with 100 g spoonfuls of ricotta cheese, distributing evenly.
  6. Step 6: Drizzle 1 tbsp olive oil over the flatbread and sprinkle 20 g grated parmesan cheese on top.
  7. Step 7: Bake for 12-15 minutes until the crust is golden and cheese is slightly browned.
  8. Step 8: Remove from oven and sprinkle 5 torn fresh basil leaves before slicing and serving warm.

Frequently asked questions

How long does Basil Pesto and Sun-Dried Tomato Flatbread with Ricotta take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Basil Pesto and Sun-Dried Tomato Flatbread with Ricotta?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Basil Pesto and Sun-Dried Tomato Flatbread with Ricotta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Basil Pesto and Sun-Dried Tomato Flatbread with Ricotta for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Basil Pesto and Sun-Dried Tomato Flatbread with Ricotta?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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