#MeatlessMonday Heirloom Tomato Flatbreads

#MeatlessMonday Heirloom Tomato Flatbreads

Get your family into the kitchen and cook together! Nothing more fun than organizing your kids, spouse/significant other and friends and bring them back to the table together tonight. This is a white pizza because there’s no tomato sauce, but you’ll still get that tang you love from the roasted heirloom baby tomatoes on top, an a nice bit of lemon juice.

You can also set up a pizza bar and offer a number of ingredients where everyone can personalize their own. Better than take-out or frozen any day of the week.



4 5×5 flat breads (pre-made pizza crust, gluten-free optional)
1 cup ricotta cheese
1 cup shredded part-skim mozzarella
1 tablespoon EVOO
2 tablespoons lemon juice
½ tsp Himalayan pink salt
1/2 tsp black pepper
2 cup assorted heirloom baby tomatoes sliced in half
2 cloves garlic, finely diced
6-7 leaves of fresh basil
1. Pre-heat oven to 425 degrees
2. Wash all of your vegetables and herbs with Eat Cleaner Fruit & Vegetable Wash
3. In a mixing bowl combine ricotta, mozzarella, EVOO, lemon juice, salt and pepper
4. Lay flat bread on parchment lined baking pan and cover with cheese mixture spreading a layer ¼ in thick.
5. Arrange tomatoes over the top and sprinkle garlic over pizzas.
6. Place in oven for 12-15 minutes until dough is brown; remove from oven and sprinkle diced basil leaves.


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