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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.
Servings: 4 Servings
Calories Per Serving: 826 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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)
Lemon Vinaigrette
- 1/3 cup olive oil
- juice + zest of 1 lemon
- 2 teaspoons apple cider vinegar
- salt to taste
Instructions
- 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!
Lemon Vinaigrette
- 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! ?
Prettiest spring flatbread ever! I’m loving the artichokes and lemon vinaigrette! 🙂
? ? Thanks Laura!! I can’t stop with the artichokes!!
Looks excellent! Have you tried making sourdough pizza dough? It’s a bit more time consuming, but seriously delish!
Hi Immanuel!! Thank you so much! No, I have never tried a sourdough crust but is sounds amazing!! I will have to research that and give it a try! Thanks again and I hope you had a great Monday!!
What a delicious looking appetizer!
Ah thanks Kari i’m glad youu like!! (:
This looks so fresh and vibrant – perfect for spring! And I can’t resist the magical combo of cheese + carbs…my ideal meal 🙂
It is magical isn’t it!? (: Thanks Hannah!!!
This looks so tasty!
Thanks Kara!
I LOVE artichoke hearts! This is such a wonderfully fresh and delicious dish for brunch or for lunch. Flatbreads are one of my mother’s favorite indulgences and she will love this combination! I also adore the beautiful green colors on this one!
This looks delicious to me. And pizza is my favorite. I wish I had someone to practice on because I would eat the whole lovely thing.
HAHA! Thank you!! I agree I could eat the whole thing as well!!
this looks SO nice and breezy for a Monday, love it!
Thought it would help with the Monday blues!! Thanks Christine!
This looks so good and refreshing! It’s perfect for spring! And how can I resist artichoke?
It’s so hard !! Hope you love it Andrea!
ahhhhhh-mazing. If only I could get my husband to eat artichokes!
? More for you !! haha Thanks Ellie
Grow up.
I have no idea how you keep churning out consistently great recipes with incredible food styling and photography but I am glad you do! We all have to have our moments and it’s good you’ve got a strong support system right there for you. I’m sure once your manuscript is turned in a huge weight will be lifted. Until then your positive energy will keep you afloat.
Hi Jean!! Thank you so much! Your kind words brightened my Monday night, they mean a lot!! So happy you are enjoying my recipes! Let me know if you ever have any questions and thanks again! Have a great week! ☺️
I’m glad you’re semi-enjoying the rush of things because your food just keeps getting better and more inspiring! This flatbread/pizza is no exception girl, YUM!
Ah Tori your words keep me going! Haha! Thank you!! So happy your liking everything lately!!(:
Loving the spring vibes from this one! It really would be perfect for Mother’s day!
Right!? Thanks !!!
nothing like a good rant session (: and this sounds delicious! i might add some fresh mozzarella for some extra chew in addition to all that ricotta and parm (and because why not make it triple cheese?!?).
LOL!! More cheese the better if you ask me!! Let me know how it goes!!