Allow naan to cool for a couple minutes as it will crisp as it cools
Spread tofu ricotta over the top of the naan
Spoon olive tamponade onto the naan (I purchased it premade from Trader Joe’s)
Add chopped grape tomatoes on top
Make oil drizzle: In a small prep bowl, add 2 Tbsp olive oil, 2 tsp minced garlic, 2 tsp crushed red pepper flakes, 1/4 tsp salt, 1/4 tsp coarse black pepper, 2 tsp Italian seasoning. Stir mixture and drizzle 2 tsp over the naan toppings.
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