Roasted tomato and ricotta flatbread: Miss Polly’s Kitchen

Ingredients

1 punnet cherry tomatoes
2 large garlic cloves – roughly chopped
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1/2 cup pesto
1/2 cup ricotta
1 large store-bought seeded pizza base
3/4 cup zucchini ribbons
1 Tbsp pine nuts – toasted
A handful of fresh basil – roughly chopped
4 fresh thyme sprigs – tough stalks discarded
1–2 squares marinated feta – crumbled
A pinch of chilli flakes

Method

1. Preheat the oven to 180°C fan bake.
   Place the tomatoes and garlic on a lined baking tray. Drizzle with the olive oil and balsamic vinegar and season with salt and cracked pepper. Roast for 25 minutes.
2. While the tomatoes are roasting, mix the pesto and ricotta. Smear this over the pizza base. When the tomatoes are cooked, leave them to cool on the bench.
3. Turn the oven up to 220°C fan bake. Bake the pizza base as per the packet instructions (roughly 7–10 minutes should do the trick). When the pizza base is cooked, arrange the zucchini ribbons on top. Spoon over the tomatoes and garlic with all their delicious juices.
4. Top with the pine nuts, basil, thyme, crumbled feta and chilli flakes.

SERVES 2-6

Images and text from Miss Polly’s Kitchen by Polly Markus, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin NZ, RRP $45.00