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

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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.Picture 007

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

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

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Spread vegetable mix evenly across both.

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

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Stick in the oven for 10 minutes.

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

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11 years ago

Oh my goodness this looks insanely delicious!

RuthAnn Lewtschanyn
11 years ago

This really looks good–going to make it!

andrea lynne rose
11 years ago

You can never go wrong with a combo of veggies and cheese. Amazing!

11 years ago

yumm looks so satisfying and healthy! totally going to try this.

11 years ago

I like this delicious food!

11 years ago

delicious!! i will def try this! i am addicted to making flatbread pizzas out of garlic naan….my favourite right now is topped with goat cheese, arugula, and honey-garlic grilled eggplant.

11 years ago

I tried this recipe and absolutely love it!!! Will be experimenting with other ingredients for sure. & it is surprisingly extramely filling; just one is moooore than enough!