Basil Nectarine Flatbread with Almond Ricotta and Balsamic Glaze
- Active Time: 45 min
- Total Time: 45 min
- Servings: 2
If you’re looking for a recipe that is easy to throw together but will totally impress your guests, look no further! These flatbreads get baked with sliced nectarines and creamy almond ricotta before getting garnished with fresh basil, crushed pistachios, and a drizzle of sweet balsamic glaze. I’ve included a recipe for soft and pillowy flatbread crusts but you can opt for store-bought naan or pita bread to make this recipe even easier. While I love this as a main entrée, it would also make for an excellent appetizer at your next gathering.
Ingredients
-
Flatbread Crust
- ½ cup (65g) whole wheat flour
- ½ cup (65g) all-purpose flour
- ¾ tsp baking powder
- ½ tsp salt
- ½ tsp sugar
- 1 tbsp olive oil, plus more for brushing
- ⅓ cup cold water
-
Almond Ricotta
- 1 cup raw almonds
- 2/3 cup plant-based milk
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp salt
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Flatbread Pizzas
- 2 flatbread crusts, naan, or pitas
- ½ batch vegan ricotta
- 1 nectarine, thinly sliced
- 8 large basil leaves, thinly sliced
- 2 tbsp balsamic glaze
- ½ oz shelled pistachios, roughly chopped
Preparation
Flatbread Crust
In a medium mixing bowl, whisk together flours, baking powder, and salt. Make a well in the center and add the sugar, olive oil, and cold water. Using a rubber spatula, mix together until the dough forms a ball. If the mixture is too dry add water 1 tbsp at a time until it holds together. Knead for about 30 seconds until the dough is smooth. Set aside to rest for 10 minutes. After resting, divide the dough into two portions. On a lightly floured surface, roll each portion of dough out into a large disk, about ⅛ inch thick. Brush each disk with olive oil.
Heat a large cast iron skillet over medium heat. Place the oiled side of one flatbread face down in the skillet and brush the other side with oil while it cooks. After 2 minutes check the underside of the flatbread. Once golden brown and beginning to bubble, flip and allow the other side to cook for another minute or two. Transfer to a large cookie sheet and repeat with the second piece of flatbread.
Almond Ricotta
Bring 3 cups of water to a boil in a small pot. Add the almonds and allow to boil for exactly one minute. Remove from heat, immediately drain, and rinse with cold water. One at a time, remove the skins from each almond. They should easily slide right out.
Add blanched almonds to a high speed blender along with the rest of the ingredients. Blend until the mixture becomes a ricotta like texture.
Assemble Flatbreads
Preheat the oven to 400°F. To assemble the pizzas, add small dollops of ricotta to both flatbreads and top with sliced nectarines. Place in the oven for 5-8 minutes, just long enough to warm the ricotta and nectarines. Remove from the oven, drizzle with balsamic glaze, and garnish with basil and pistachios. Slice and enjoy!
Tips
Alternatively, you can make this flatbread on the grill by cooking the flatbread dough and halved nectarines on well oiled grill grates. When one side of dough is cooked, flip and top with dollops of the almond ricotta, allowing the ricotta to warm through while the other side of the dough cooks. Remove the flatbread and nectarines from the grill, slice the nectarines, and assemble the flatbreads as otherwise instructed.
