Artichoke Ricotta Flatbread
Ingredients
The flatbread
-
½
pound
homemade or store bought pizza dough
-
olive oil
for drizzling
The toppings
-
1½
cups
fresh whole milk ricotta cheese
-
2
tablespoons
fresh basil, chopped
-
1
tablespoon
honey
-
8
ounces
marinated artichokes, drained
-
6
ounces
fresh mortadella or prosciutto, torn
-
3
cups
fresh arugula
-
½
cup
fresh shaved parmesan cheese
-
1
tablespoon
fresh chives, chopped
-
crushed red pepper flakes
for sprinkling
(if desired)
Lemon Vinaigrette
-
⅓
cup
olive oil
-
1
each
juice + zest of 1 lemon
-
2
teaspoons
apple cider vinegar
-
salt
to taste
Instructions
- Preheat the oven to 450°F and grease a large baking sheet with olive oil.
- On a floured surface, roll out the pizza dough until very thin and transfer it to the baking sheet.
- Drizzle the dough with olive oil and sprinkle lightly with salt and pepper.
- Bake for 8-10 minutes until the crust is golden.
- In a bowl, mix the ricotta, basil, honey, and a pinch of salt and pepper.
- Remove the crust from the oven and spread the ricotta mixture on top.
- Add the artichokes and sprinkle with crushed red pepper flakes if desired.
- Top with torn mortadella or prosciutto, arugula, and shaved parmesan.
- Drizzle with lemon vinaigrette and sprinkle with chives before serving.
Nutrition Facts (estimated)
Servings
4
Calories
826
Total fat
45g
Total carbohydrates
60g
Total protein
30g
Sodium
700mg
Cholesterol
80mg
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