Ingredients:

  • 2 (8 oz / 225g) store-bought naan or flatbreads
  • 1 tbsp (15ml) extra-virgin olive oil
  • ½ cup (120ml) basil pesto or traditional tomato pizza sauce
  • 1 clove (5g) garlic, minced
  • 1 ½ cups (170g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • ⅓ cup (80g) ricotta cheese

Instructions:

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Brush the tops of the flatbreads lightly with olive oil to create a moisture barrier.
  3. Spread the minced garlic evenly across the oiled surface of the flatbreads.
  4. Spoon the pesto or tomato sauce over the garlic, leaving a ½-inch border around the edges.
  5. Dollop the ricotta cheese in small peaks across the sauce, then top with shredded mozzarella and grated Parmesan.
  6. Bake on the center rack for 12–15 minutes until edges are deep golden brown and cheese is bubbling.
  7. Remove from oven and let rest for 2 minutes before slicing.