Herbed Ricotta and Caramelized Onion Beef Flatbread
This Herbed Ricotta and Caramelized Onion Beef Flatbread layers creamy herb-infused ricotta, jammy slow-cooked onions, and savory seasoned ground beef on a crispy naan base. Finished with a drizzle of balsamic glaze, it comes together in about 35 minutes and is perfect for easy weeknight meals. Bold, satisfying, and endlessly adaptable.
Equipment
- Large skillet
- Baking sheet
- Mixing bowl
- Sharp knife and cutting board
Ingredients
- 2 large yellow onions thinly sliced
- 3 tbsp olive oil divided
- 1 lb ground beef 80/20 recommended
- 4 cloves garlic minced, divided
- 1 cup whole milk ricotta
- 1 tbsp fresh thyme leaves roughly chopped
- 2 tbsp fresh flat-leaf parsley finely chopped
- 4 pieces naan bread large oval pieces
- 1 cup shredded mozzarella
- 2 tbsp balsamic glaze or balsamic reduction
- 0.5 tsp red pepper flakes optional
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper freshly ground
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the thinly sliced onions along with a pinch of salt. Cook, stirring occasionally, for 20 to 25 minutes until the onions are deeply golden, sweet, and jammy. Reduce heat if they start to brown too quickly. Set aside.
- In the same skillet or a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, for 6 to 8 minutes until browned and cooked through. Add half the minced garlic in the last minute of cooking. Season with salt, black pepper, and red pepper flakes. Drain excess fat and set aside.
- In a mixing bowl, combine the whole milk ricotta with the remaining minced garlic, fresh thyme, chopped parsley, a drizzle of olive oil, and a pinch of salt and pepper. Stir well until fully combined. Taste and adjust seasoning as needed.
- Place the naan bread pieces on the prepared baking sheet. For a crispier base, slide them into the preheated oven for 3 to 4 minutes before adding toppings.
- Spread a generous layer of the herbed ricotta evenly over each flatbread, leaving a small border around the edges. Top with the caramelized onions, then the seasoned ground beef mixture. Scatter the shredded mozzarella evenly over everything.
- Transfer the baking sheet to the oven and bake for 10 to 12 minutes, until the cheese is fully melted and bubbling and the edges of the naan are golden and crisp.
- Remove from the oven and let rest for 2 minutes. Drizzle with balsamic glaze or balsamic reduction in a thin, even stream. Garnish with additional fresh parsley or thyme leaves if desired. Slice and serve immediately.
Notes
For the best caramelized onions, cook them low and slow and resist the urge to turn up the heat. Season each component (ricotta, beef, onions) separately before assembly for the most flavorful result. A quick pre-bake of the naan base prevents sogginess. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8 to 10 minutes. The herbed ricotta and caramelized onions can each be made up to 2 days ahead.