Naan with Ricotta, Sun-Dried Tomatoes, and Olive Tapenade
A Mediterranean-inspired flatbread with a crispy golden base and creamy herb-garlic spread
Why This Recipe Works
Using store-bought naan as a base transforms a pantry staple into a crisp, sophisticated flatbread in minutes. Baking on the lowest oven rack ensures the bottom fries slightly in the oil for a shatter-crisp texture that stands up to the creamy ricotta.
Instructions
Adjust an oven rack to the lowest position and heat the oven to 500 degrees.
Brush a rimmed baking sheet with half of the olive oil to ensure the bottom of the bread crisps and browns effectively.
Stir the ricotta, Parmesan, lemon juice, garlic, salt, and pepper together in a small bowl until the mixture is uniform and smooth.
Place the naan on the oiled baking sheet. Spread the ricotta mixture evenly over the bread, leaving a thin border around the edges, then sprinkle the sun-dried tomatoes, olives, and pine nuts across the top.
Drizzle the remaining olive oil over the flatbreads. Bake until the edges of the naan are deeply golden and the cheese is hot, about 5 to 7 minutes.
Top with the sliced scallions. Slice into wedges and serve immediately, while the crust is still warm and crackling.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
Can I make this ahead of time?
The ricotta mixture can be prepared up to 24 hours in advance and stored in the refrigerator.
