1. Prepare the flatbread

Place your flatbread on a baking sheet or pizza stone.

Spread the ricotta evenly across the surface, leaving a small border around the edges.

2. Add toppings

Sprinkle the garlic powder over the ricotta.

Arrange the cherry tomato halves across the top.
Drizzle lightly with olive oil.

Finish with a pinch of dried herbs (or fresh herbs if you prefer).

3. Bake

Bake in a preheated 400°F (200°C) oven for 10 minutes,
or until:

the edges are crisp,

the tomatoes look slightly blistered, and the ricotta starts to warm and melt slightly.

4. Serve

Remove from the oven and let cool for 1–2 minutes.

Slice and enjoy!

Top with fresh herbs, cracked black pepper, or a drizzle of olive oil if desired.

Notes & Tips

Crispier crust: Bake the plain flatbread for 2–3 minutes before adding toppings.

More flavor: Add a pinch of red pepper flakes or a drizzle of balsamic glaze.

Protein boost: Add shredded chicken, prosciutto, or roasted chickpeas.

Extra creamy: Mix the ricotta with a teaspoon of grated parmesan before spreading.