1 cup part-skim ricotta cheese
1⁄4 cup finely chopped green onions
2 tablespoons finely chopped oregano (or 1 teaspoon dry)
1 tablespoons extra-virgin olive oil
1⁄2 teaspoon black pepper
1 (8.8-ounce) package of whole grain naan bread (like Stone Fire)
Nonstick cooking spray
2 medium tomatoes, sliced
2 medium peaches, pitted and sliced
Fresh basil leaves, torn
1⁄8 teaspoon flaky sea salt
Preheat grill to medium-high heat.
In a small bowl, combine ricotta, green onions, oregano, olive oil, and pepper.
Coat both sides of naan with cooking spray. Add naan to the grill and grill for two minutes on one side. Remove naan from the grill and place on a plate.
Spread ricotta cheese mixture over the grilled side of the naan bread. Top each naan with tomato and peach slices. Return naan to the grill and grill for about three minutes more. Remove naan from the grill and top with basil and salt.
Cut each flatbread into eight wedges. Makes 16 wedges total. Serving size is two wedges.