Very flavorful. Original recipe found on Half Baked Harvest.
Artichoke Ricotta Flatbread
Preheat oven to 450. Grease a baking sheet with olive oil.
On a lightly floured surface, push and roll the dough out until very thin. Drizzle olive oil and salt and pepper. Transfer to baking sheet and cook for 8-10 minutes until golden.
While cooking, stir ricotta, basil, honey, salt and pepper. Remove bread from oven and top with the ricotta. Scatter the artichokes and sprinkle with red pepper flakes. Add the fresh arugula and Parmesan. Drizzle with the vinaigrette.
To make the vinaigrette mix all ingredients together.
Originally found on Kelsey Nixon
Baked Potato Board
I saw this and thought, I have to try this. I think you could add all sorts of items to the board which I plan to expand. Would be good with chili, variety of cheeses, steamed broccoli.
Preheat oven to 375.
Cut slices on the top of the potato. Rub down with the olive oil and place on baking sheet.
Cook for 30 minutes, should be tender when inserting a knife. Cook until done.
For the board you can decorate it with the side items butter through sour cream how you see fit.
To serve cut potato in half, I mash it a bit with a fork to make it fluffy. Put your toppings on top and ready to eat.