Roasted Pepper and Ricotta Flatbread

This flatbread uses jarred roasted peppers and ready-made naan or flatbread for a quick lunch with little prep. Drain and pat the peppers dry before topping the bread so the center stays crisp. Ricotta makes soft pockets, while a smaller amount of mozzarella helps the toppings hold together. Finish with fresh basil after baking.

Serves: 4
Prep: 12 minutes
Cook: 12 minutes

Ingredients

• 2 large naan or flatbreads
• 1 cup whole-milk ricotta
• 1/2 cup shredded mozzarella
• 1 cup jarred roasted red peppers, drained and patted dry
• 1 tablespoon olive oil
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup fresh basil leaves, torn
• 1 teaspoon balsamic vinegar, optional

Method

1. Heat the oven to 425°F. Place the flatbreads on a baking sheet.
2. Stir the ricotta with olive oil, salt, pepper, and oregano. Spread half over each flatbread, leaving a small border.
3. Slice the roasted peppers into strips and scatter them over the ricotta. Sprinkle the mozzarella evenly on top.
4. Bake for 10 to 12 minutes, until the edges are crisp and the mozzarella is melted with a few golden spots.
5. Let the flatbreads rest for 2 minutes, then add torn basil and a light drizzle of balsamic vinegar if using.
6. Cut each flatbread into lunch-sized wedges and serve warm.

Variations

Use drained artichoke hearts or sautéed zucchini in place of the peppers. Replace mozzarella with crumbled feta for a saltier finish, or add a pinch of red pepper flakes before baking.

Storage and reheating

Refrigerate leftover wedges in a covered container and use within 3 to 4 days. Reheat on a baking sheet in a 350°F oven until warm and crisp. Add fresh basil after reheating rather than before storing.

For a weekday lunch rhythm, read the work-from-home lunch guide and the busy-weeknight meal prep guide. Save the recipe in the Lucru Home meal planner and add the toppings to your next grocery list.