Grill the naan just until warmed through so the peaches and tomatoes stay juicy.
1/2 cup part-skim ricotta cheese
2 tablespoons finely chopped green onions, divided
1 tablespoon finely chopped fresh oregano
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1 (8.8-ounce) package whole-grain naan breads (such as Stone Fire)
1 medium tomato, halved and sliced
1 ripe peach, pitted and sliced
2 tablespoons torn fresh basil leaves
1/8 teaspoon flaky sea salt (such as Maldon)
Est. added sugars 1g
How to Make It
Preheat grill to medium-high.
Combine ricotta, 1 tablespoon green onions, oregano, olive oil, and pepper in a small bowl, stirring with a whisk.
Coat both sides of naan with cooking spray. Add naan to grill; grill 2 minutes on one side. Remove from grill; spread ricotta mixture evenly over grilled side of naan. Top with tomato and peach slices. Place flatbreads on grill; grill 3 minutes. Sprinkle with remaining 1 tablespoon onions, basil, and salt. Cut each flatbread into 8 wedges.
Really liked the ricotta prep on this - one could easily do just about any topping. It was nice to use the last of the garden tomatoes and farmer's market nectarines (no more peaches this season). Will definitely make again.
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