Blackberry Ricotta Flatbread


  • 1 lavash flatbread, approximately 9” x 7-8” (I used Joseph’s Multigrain Lavash)
  • ⅓ cup fat free ricotta cheese
  • salt and black pepper, to taste
  • ¼ cup shredded 2% milk Mozzarella cheese
  • ⅔ cup fresh blackberries
  • ½ teaspoon honey
  • ½ teaspoon balsamic glaze, (many brands sell this in a squeeze-bottle – I use Wegmans)
  • 1 teaspoon chopped fresh basil


  • Pre-heat the oven to 350F degrees.
  • When the oven is pre-heated, place the flatbread directly onto the middle rack and bake for about 4 minutes until it stands firm when lifted.
  • Remove the flatbread from the oven and spread the ricotta cheese across the surface, leaving a bit of space around the edge for the crust. Sprinkle with a bit of salt and black pepper, to taste. Sprinkle the shredded Mozzarella over top of the ricotta and then spread the blackberries across the surface.
  • Return the flatbread to the middle rack of the oven and bake for another 4-5 minutes until the edges are lightly browned. Remove from the oven and drizzle the honey and balsamic glaze over the top. Finish by sprinkling the chopped basil across the surface. Slice and serve immediately.

WW Points per flatbread: 7* (Points calculated using the recipe builder on

By Hardy

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