This post may contain affiliate links, please see our privacy policy for details.

Let’s make a spring inspired flatbread!

Artichoke Ricotta Flatbread | halfbakedharvest.com @hbharvest

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!

Artichoke Ricotta Flatbread | halfbakedharvest.com @hbharvest Artichoke Ricotta Flatbread | halfbakedharvest.com @hbharvest

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.

Artichoke Ricotta Flatbread | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Artichoke Ricotta Flatbread | halfbakedharvest.com @hbharvest

Artichoke Ricotta Flatbread.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 Servings
Calories Per Serving: 551 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

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

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.

Artichoke Ricotta Flatbread | halfbakedharvest.com @hbharvest

Now let’s all eat artichoke ricotta flatbread and have a kick ass week! ?

Artichoke Ricotta Flatbread | halfbakedharvest.com @hbharvest

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

    1. 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

  3. 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!!!???

  4. 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

  5. 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 🙂

  6. 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 🙂

  7. This looks like something I can do!!!! May be a silly question, but when you say “marinated artichokes’ do you mean canned?

    1. 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!!

  8. 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

  9. Holy Yum! Love that you have honey on this too. I love a little sweet with savory flatbread.

  10. Looks excellent! Have you tried making sourdough pizza dough? It’s a bit more time consuming, but seriously delish!

    1. 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!!

  11. This looks so fresh and vibrant – perfect for spring! And I can’t resist the magical combo of cheese + carbs…my ideal meal 🙂

  12. 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!

  13. 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.

  14. This looks so good and refreshing! It’s perfect for spring! And how can I resist artichoke?

  15. 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.

    1. 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! ☺️

  16. 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!

  17. 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?!?).