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Spinach And Basil Pesto Pizza With Ricotta And Sun-Dried Tomatoes

Ingredients

• 1 clove garlic, peeled and quartered
• 2 cups baby spinach
• 1 cup basil leaves
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• pinch of pepper
• 1/4 cup olive oil, plus more for drizzling
• 1 large flatbread or naan
• 1 cup ricotta cheese
• 1/4 cup chopped sun-dried tomatoes
• 1/2 cup shaved Asiago cheese
• a couple of basil leaves, chopped, for garnish

Directions

1. Preheat the oven to 400 F.
2. Line a baking sheet with parchment paper.
3. In a food processor, mince the garlic.
4. Add the spinach, basil, Parmesan, salt and pepper; pulse to roughly chop.
5. With the motor running, drizzle in the oil and process until smooth, scraping down the sides of the bowl as necessary.
6. Place the flatbread on the baking sheet.
7. Lightly drizzle it with a bit of olive oil and smooth it across the surface.
8. Spread the pesto over the flatbread, leaving a 1/2-inch border.
9. Drop heaping tablespoons of the ricotta onto the pesto.
10. Top the pizza with sun-dried tomatoes and sprinkle with Asiago.
11. Bake for 8 to 10 minutes, until the edges of the crust are golden brown and the cheese is melted.
12. Allow the pizza to cool for a few minutes and then sprinkle with fresh basil.

Attribution