Pesto Ricotta Flatbread with Roasted Cherry Tomatoes and Arugula

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

Thin flatbread topped with creamy ricotta, bright basil pesto, caramelized cherry tomatoes, and fresh peppery arugula for a light elegant meal. This italian-inspired pizza (vegetarian) ready in about 35 minutes blends (8-inch each) store-bought flatbread, ricotta cheese, basil pesto 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 480 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: 25 min Serves 2 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. On a baking sheet, toss 1 pint halved cherry tomatoes with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder. Roast for 15-18 minutes until tomatoes are soft and caramelized.
  2. Step 2: Meanwhile, spread 1/2 cup ricotta cheese evenly over each of the 2 flatbreads. Dollop 2 tablespoons basil pesto over the ricotta on each flatbread.
  3. Step 3: Remove tomatoes from oven and distribute them evenly over the flatbreads. Return flatbreads to oven and bake for 8-10 minutes until edges are crisp and cheese is warmed.
  4. Step 4: Remove flatbreads from oven and top with 1 cup fresh arugula per flatbread. Sprinkle 1/8 cup shaved Parmesan cheese over each and drizzle 1 tablespoon balsamic glaze on top before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Pesto Ricotta Flatbread with Roasted Cherry Tomatoes and Arugula take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pesto Ricotta Flatbread with Roasted Cherry Tomatoes and Arugula?

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 Pesto Ricotta Flatbread with Roasted Cherry Tomatoes and Arugula?

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 Pesto Ricotta Flatbread with Roasted Cherry Tomatoes and Arugula 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.

Is Pesto Ricotta Flatbread with Roasted Cherry Tomatoes and Arugula vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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