Recipe · 30 min
Grape Tomato, Basil & Ricotta Flatbread Pizza with Arugula Salad
- 30 min
- 2–6 servings
- 759 kcal / serving
Thin flatbreads bake into crisp bases, then are topped with garlicky ricotta and bright tomatoes, finished with fresh basil and a tangy arugula salad. It comes together quickly for a simple weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 2flatbreads or naan
- ½ small pkgfresh basil
- 3 clovesgarlic
- ½ pintgrape tomatoes
- ½ (15 oz) pkgricotta cheese
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · salad spinner (optional) · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- 3 clovesgarlic
- ½ pintgrape tomatoes
Dairy, eggs & chilled
- ½ (15 oz) pkgricotta cheese
Bakery & bread
- 2flatbreads or naan
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| flatbreads or naan | 2 | 4 | 6 |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| ricotta cheese | ½ (15 oz) pkg | 1 (15 oz) pkg | 1 ½ (15 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F.
- Mince the garlic and mix it with oil, salt, and pepper in a small bowl.
- Rinse the tomatoes, dry them, and halve them.
- Measure out 1 cup of ricotta.
- On a flat surface, lay the flatbreads. Spoon a bit of the garlic oil over each, add the halved tomatoes, and dollop ricotta in spoonfuls.
- Bake the flatbreads directly on the oven rack until the cheese melts, about 8–10 minutes, then broil for 1–2 minutes to finish.
- Wash and dry the arugula and basil; remove basil leaves from stems and cut into thin ribbons.
- Whisk together oil, vinegar, Dijon, salt, and pepper to make a light dressing for the salad.
- Remove the pizzas from the oven and scatter the basil ribbons over the tops; cut into wedges.
- Toss the arugula with any remaining dressing and serve the pizzas with the salad on the side.
Two tips
- Make the garlic-oil mixture ahead by mixing the ingredients and storing in the fridge for up to 1 day.
- Leftover arugula and basil can be tossed with a spoonful of the dressing for a quick side salad.
Nutrition per serving
- Calories
- 759 kcal
- Protein
- 25 g
- Carbs
- 63 g
- Fat
- 46 g
- Fiber
- 4 g
- Sodium
- 533 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.