halfbakedharvest4.5
Artichoke Ricotta Flatbread.
Let's make a spring inspired flatbread!
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
olive oil (for drizzling)cup olive oil1/3
2
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.
olive oil (for drizzling)cup olive oil1/3salt (to taste)
3
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!
fresh basil (chopped + more for serving)2 tablespoonssalt (to taste)crushed red pepper flakes (for sprinkling (if desired))fresh mortadella or prosciutto (torn (omit if vegetarian))6 ouncesfresh arugula3 cupsfresh chives (chopped)1 tablespoon
4
Lemon Vinaigrette
5
In a small bowl, whisk together all of the ingredients, add salt to taste. Drizzle over the flatbread.
salt (to taste)
Nutrition Facts
calories
826 kcal
fat Content
58 g
serving Size
1 serving
fiber Content
2 g
sugar Content
9 g
sodium Content
997 mg
protein Content
27 g
cholesterol Content
79 mg
carbohydrate Content
41 g
saturated Fat Content
18 g
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