BLT Flatbread with Whipped Ricotta

1 cup small diced pancetta

1 cup cherry tomatoes, halved

kosher salt and pepper, to taste

1 cup fresh ricotta

zest of 1 lemon

3 tablespoons extra virgin olive oil

1 garlic clove

2 pieces store-bought flatbread or naan

2 cups fresh arugula

¼ bunch fresh basil

¼ cup freshly grated parmesan

Cook the pancetta in a small sauté pan over medium low heat; It will take quite a few minutes for the pancetta to begin rendering, once it does, lower the heat a little and cook until crispy. Drain the pancetta and if you desire, keep the fat drippings for other things. Set the pancetta aside for finishing the flatbread.

Using the same pan as the pancetta (DO NOT WIPE IT CLEAN!), heat over medium-high heat and add the cherry tomatoes, sauté for a couple of minutes or until they start getting a little color. Season them with salt and pepper.

Mix the ricotta with the lemon zest, olive oil and a pinch of salt and black pepper until smooth and creamy.

Rub the flatbread or naan with the garlic clove then brush with the olive oil, a little dust of salt. Toast in a 400°F oven for 6-8 minutes until golden and crispy at the edges.

Spread the whipped ricotta generously over each flatbread. Top with the tomatoes and crumbled pancetta. Toss the arugula with a drizzle of olive oil and place on top. Top with basil leaves and parmesan cheese.

Copyright 2026 by WPLG Local10.com - All rights reserved.