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Grilled Flatbread Pizza With Ricotta Cheese, Tomatoes & Oregano

Made With


  • 4 individual flatbreads or 1 pre-baked (10-ounce) thin pizza crust
  • 2 teaspoons roasted garlic olive oil
  • 1 cup Frigo® Part-Skim or Whole Milk Ricotta Cheese
  • 1/4 cup Frigo® 3-Cheese Italian
  • 1 tablespoon chopped fresh oregano leaves OR 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup red and yellow cherry or grape tomato halves
  • 1 1/2 cups freshly shredded Frigo® Part-Skim or Whole Milk Mozzarella Cheese
  • 1/8 to 1/4 teaspoon crushed red pepper


Place the flatbreads on a cookie sheet and lightly brush the top sides with oil.

Spread the Frigo® Part-Skim or Whole Milk Ricotta Cheese evenly over the top of the flatbreads. Sprinkle with the Frigo® 3-Cheese Italian, oregano, salt and pepper. Top with the tomatoes and sprinkle with the Frigo® Part-Skim or Whole Milk Mozzarella Cheese. Sprinkle with crushed red pepper, if desired.

Slide the flatbreads off of the cookie sheet and onto a cooking grate. Grill, covered, over low, ash-covered coals or low heat on a preheated gas grill 5–7 minutes (8–10 minutes for a pizza crust) or until the cheese is melted.

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