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.
- 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
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- 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! ?
Delicious and so easy to make! I was surprised by the complexity of the flavors and textures. Instead of pizza dough I used lavash for smaller portions and warmed them in the oven. Ive made this two days in a row for lunch for myself and my guy as its so easy to pull together. Another winner!
I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan
I am going to try and do this for my half baked ladies night. Can you use naan bread or stone flat bread in place of pizza dough?
Sure! That would be delicious!
Wow… I mean, wow! This recipe is brilliant and provides a number of ways to personalize and get creative. One question: In your photos, there are a few shiny, golden chunks – are those pieces of honey comb, crystalized honey or something else? Dying to know as it doesn’t seem to be a listed ingredient. THANKS A MILLION – can’t wait to make it again!
HI! Those are chunks of honeycomb! So sorry, I will update the recipe now. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Gorgeous! Wondering if I could use naan bread for this in lieu of pizza dough? Can’t wait to try it!!! And yes yes yes to honey and honey comb!!!???
Hey Gia! Naan bread will be delicious! Sound great. Hope you love the flatbread! 🙂
Hey Gia!! Naan will be amazing!! Hope you love this! 🙂
Oh my giddy aunty this one is a winner!! It’s been a long time since I’ve cooked from your blog (baby twins) but I saw this and couldn’t resist. Keep on doing what you do. You’re brilliant at it! X
WOW! Congrats! And thank you so much! Hope you love it Marie!
This was amazing! I used mortadella; the mellow flavours of the ricotta and mortadella mixed with bits of tang from the lemon and marinated artichoke hearts was so bang on and interesting. Perfection. Thanks for the insight 🙂
Sounds so good! Glad you liked it! Thanks Erica!
This looks so good! I imagine that goat cheese and a balsamic reduction would be delicious with this as well. Or figs instead of artichokes… So many wonderful combinations 🙂
Hey Sabrina! I would think it would still taste yummy!! Hope you love it!
This looks like something I can do!!!! May be a silly question, but when you say “marinated artichokes’ do you mean canned?
Hi Sherri! Canned artichokes will work, but most marinated artichokes come in a jar. I find that marinated artichokes out of a jar just pack in a little more flavor, but like I said, canned will work too! Let me know if you have questions, thank you!!
Hi there, this would be a super contribution to Food on Friday: Bread over at Carole’s Chatter. Please do bring it over to join in the fun. Cheers
Holy Yum! Love that you have honey on this too. I love a little sweet with savory flatbread.
Thanks Julie☺️!! I thought it was a nice touch(: