Artichoke Ricotta Flatbread

Very flavorful. Original recipe found on Half Baked Harvest.

Print Recipe
Artichoke Ricotta Flatbread
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Instructions
  1. 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.

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