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Truffled Three Cheese Flatbread
Truffled Three Cheese Flatbread recipe
Author
Pamela Reed
Ingredients
4
oz
grape tomatoes
3
oz
fresh mozzarella cheese
1/2
cup
ricotta cheese
2
naan flatbreads
1
oz
shaved Parmesan cheese
1
oz
baby arugula
1
tablespoon
of truffle oil
salt + pepper + olive oil
balsamic glaze to drizzle
optional
Instructions
Preheat oven to 450 degrees.
Cut cherry tomatoes in half. Cut mozzarella cheese up into small pieces.
Combine ricotta, 1/2 teaspoon salt, 1/4 teaspoon pepper and 2 teaspoons olive oil in a small bowl.
Spread ricotta mixture on top of the flatbreads from edge to edge. Top with grape tomatoes, shaved Parmesan cheese and half of the mozzarella cheese.
Place flatbreads directly on oven rack with baking sheet on rack beneath (to catch drips). Bake for 10-12 minutes or until bread is crispy.
While flatbread is cooking, toss arugula with truffle oil, 1/4 teaspoon salt and a pinch of pepper in small bowl.
Remove flatbreads from oven and top with remaining mozzarella cheese. Add arugula. Drizzle with balsamic glaze (optional).
Cut into desired number of slices, enjoy!
Notes
Servings: 2
Adapted from Home Chef