- 16 mins
4.3/5
(3 Votes)
Ingredients
- 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)
- Cooking spray
- 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)
Preparation
Step 1
1. Preheat grill to medium-high.
2. Combine ricotta, 1 tablespoon green onions, oregano, olive oil, and pepper in a small bowl, stirring with a whisk.
3. 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.
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