Very flavorful. Original recipe found on Half Baked Harvest.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 1/2 lb store bought pizza dough
- olive oil to drizzle
- 1 1/2 c ricotta
- 2 tbsp basil choppped
- 1 tbsp honey
- 8 oz marinated artichokes drained
- 3 c arugula
- 1/2 c Parmesan cheese shaved
- 1 tbsp chives chopped
- crushed red pepper flakes to season
Lemon Vinaigrette
- 1/3 c olive oil
- 1 lemon zested and juiced
- 2 tsp apple cider vinegar
- salt and pepper to taste
Ingredients
Lemon Vinaigrette
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Instructions
- 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.