Flatbread Friday: Pesto Ricotta and Buffalo Chickpea

Preheat oven to 425 degrees F. Drizzle both flatbreads with olive oil.

Pesto Ricotta:

Spread pesto sauce evenly across flatbread. Top evenly with mozzarella then add a few dollops of ricotta cheese. Place directly on the oven rack and bake until cheese is melted and crust is golden (~8 minutes). While the flatbread is baking, heat 1/2 tsp of olive oil in a skillet. Add pine nuts and toss with salt and pepper. Toss until golden. Remove flatbread from oven and top with toasted pine nuts. Rip apart a few spinach leaves and sprinkle across! Drizzle a bit of balsamic on top as well.

Buffalo Chickpea:

Spread a thin, even layer of cream cheese. Top with mozzarella. Drain, rinse and toss the chickpeas in Buffalo sauce and spread on top of the cheese. Place directly on oven rack and bake until cheese is melted/crust is golden (~8 minutes). Remove from oven and top with ranch, hot sauce, and parsley. Slice with a pizza cutter and ENJOY 🤩