Artichoke Ricotta Flatbread.
Let’s make a spring inspired flatbread!
Hey hi, guys!! Behold my new obsession…flatbread…or pizza or whatever the heck you want to call it. Truth is, I really do not know the difference between flatbread and pizza. I mean, maybe there’s some technical difference that I am unaware of, but I dunno, flatbread and thin crust pizza seem pretty much the same to me. The only reason I’m calling this here recipe flatbread, is simply because it’s shaped in a rectangle and feels a little lighter than your typical pizza… so I’m going with it.
Artichoke ricotta flatbread – let’s do this!
Monday let’s do this!!
Like I am READY!
I know I touched on this a bit last week, but even though I should be feeling dead tired, overwhelmed and burnt out, I’m kind of feeling OK. Errr, well I’m actually a mix of many things. Like life is both very challenging and very exciting at the same time. I am consistently in go, go, GO mode and working crazy hours, but like I said, even though it’s challenging, it’s also exciting. And even though I’m pretty scared/overwhelmed/freaking out about a lot of upcoming things (like that book manuscript being due soon and me being nowhere near finished!) I’m also excited and happy.
Don’t get me wrong, I have my moments. Like Saturday morning when there literally was not enough coffee to motivate me to get cooking. And pretty much every single night this past week I called my mom to complain about something, because like I just HAVE to. You know that feeling? The feeling that you just need to complain, let your stresses out to someone who can take some screaming and crying and listen and then tell you everything is going to be good… It is good. You doing good.
Please tell me you get that??
I know you do. 🙂
Also, thank you mom for taking my stresses and making them all better. Moms are the bestest…and dads are the bestest too…for like cleaning and doing dishes and other random things. 🙂 Yup, my parents are the best. I can’t deny that I’m feeling extra grateful for both of them these last few months. Also, little Asher, she brightens my day, like coming to eat cinnamon pretzels with me on Saturday afternoon when mom tells me she just “can’t” eat anymore bready, sugary things cause she might turn into a pretzel/waffle/pancake very soon. UGH…but I can’t deny, there has been A LOT of food lately. Too much food and not enough stomach space. Oooppppppsssss.
Anyway, my point in all this rambling is that I’m pretty excited for yet another busy week. BRING IT ON.
But first – flatbread!
Cheesy, artichoke filled flatbread. YUM. YUM. YUM.
Here’s the deal. This may just be my most simple recipe of the month, and it goes like this:
Roll out some pizza dough until it is SUPER thin. Bake the dough until it becomes a thin crust. Top the crust with lightly honeyed ricotta cheese, tons of basil, marinated artichokes, arugula and fresh prosciutto. Finish with a sprinkle of parmesan and crushed red pepper flakes (if you like).
Done and DONE.
If you want to get fancy, you can add some small chunks of fresh honeycomb, but they are totally optional. I personally LOVE honeycomb, but a drizzle of honey will do almost as well, as honeycomb is pretty pricey.
ALSO, I just have to mention that this flatbread would probably make the most epic addition to a Mother’s Day brunch or dinner spread. I mean, I dunno, but this just feels super “Mother’s Day” to me. It’s light, pretty and delicious!
Ok and my mom loves artichokes and ricotta, AND honey, so clearly I had her in mind when thinking up this recipe. Hehe. 🙂
Either way though, you guys have gotta make this flatbread, it’s kind of my world right now. It’s just so fast and easy and SO GOOD. Cheese, veggies and carbs. Yup, that is for sure my perfect Monday….wait, I’ll take that any night!!
Artichoke Ricotta Flatbread.
- 1/2 pound homemade or store bought pizza dough at room temperature
- olive oil for drizzling
- 1 1/2 cups fresh whole milk ricotta cheese
- 2 tablespoons fresh basil chopped + more for serving
- 1 tablespoon honey + more fore serving if desired
- 8 ounces marinated artichokes drained
- 6 ounces fresh mortadella or prosciutto torn (omit if vegetarian)
- 3 cups fresh arugula
- 1/2 cup fresh shaved parmesan cheese
- 1 tablespoon fresh chives chopped
- crushed red pepper flakes for sprinkling (if desired)
- 1/3 cup olive oil
- juice + zest of 1 lemon
- 2 teaspoons apple cider vinegar
- salt to taste
- Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
- On a lightly floured surface, push/roll the dough out until until it is very thin. Transfer the dough to the prepared baking sheet and drizzle with olive oil + sprinkle lightly with salt + pepper. Place in the oven and bake for 8-10 minutes or until the crust is golden.
- Meanwhile, stir together the ricotta, basil, honey and a pinch of both salt and pepper. Remove the bread from the oven and top with the ricotta. Scatter on the artichokes and then sprinkle with crushed red pepper flakes, if desired. Add the torn mortadella or prosciutto. Top with fresh arugula and shaved parmesan. Just before serving drizzle with the lemon vinaigrette and chives. EAT!
- In a small bowl, whisk together all of the ingredients, add salt to taste. Drizzle over the flatbread.
Now let’s all eat artichoke ricotta flatbread and have a kick ass week! ?