Fresh Vegetable, Sage, and Ricotta Flatbread

I’m something of a pizza fanatic. Blame it on my Italian blood. Pizza is a simple idea, with many variations. I love pizza with adventurous combo’s and gourmet touches. A while back on one of my pizza tastings, I tore a bite out of a slice that had been delicately herbed with sage.  Miraculous! I instantly stored the idea in the back of my brain to pull out in the kitchen later on.

So when I was rushed to eat something quick this week, standing in front fresh herbs at the grocery store, on the phone with my friend, and searching for inspiration – I heard the magical little word “flatbread” come through the voice on the other end. It was like a catalyst in my brain and I knew what I had to do. I remembered that perfectly herbed pizza from before, and quickly grabbed the sage hanging in front of me. I swung by the asparagus and tomatoes, swooped up some naan, and tossed the ricotta into my basket. I was a girl on a mission.

That flat bread was ready in 20 minutes and boy was it good. It had all of the deliciousness of a pizza slice, but was much less laborious to prepare. Flat breads are a perfect weeknight option, and all you need is a fresh herb to make them really good. Here is just one of the many delicious combos that one could put together.

Ingredients (serves 2):

2 Slices of Garlic Naan

½ Cup Ricotta Cheese

10 Asparagus Stems – cut into 1 inch pieces

1 Cup Heirloom Cherry Tomatoes – Halved

10-15 Sage Leaves

2 Tbsp Truffle Oil

2 Garlic Cloves – minced

½ Tbsp Red Pepper Flakes

Drizzle of olive oil

Sea Salt & Pepper to taste

Directions:

Preheat oven to 350F.

Heat truffle oil in a frying pan over a medium flame, toss in asparagus and garlic

Once asparagus is ½ cooked, add in sage leaves – stirring so that everything is evenly coated with truffle oil, and nothing burns.

Add in tomatoes and salt when asparagus is ¾ cooked. Cook for 2 minutes and remove from heat.

On a foil-lined baking sheet, lay out your naan slices.

Spread vegetable mix evenly across both.

Add 5 dollops of ricotta to each. Drizzle with olive oil.

Stick in the oven for 10 minutes.

Remove from oven, sprinkle with pepper and red pepper flakes, and you’re done!