this grilled flatbread comes together in less than 10 minutes and makes a nice summer meal or anytime appetizer.
Ingredients
- 15 oz container ricotta cheese
- zest and juice of 1 lemon
- ¾ teaspoon freshly ground black pepper
- 4 large flatbreads
- 2 tablespoons extra-virgin olive oil
- 1½ cups marinated artichoke hearts
- ½ lemon thinly sliced
- ¼ cup fresh basil leaves
- crushed red-pepper flakes for serving
Instructions
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preheat a grill or grill pan over high heat.
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in a small bowl, stir together the ricotta, lemon zest, lemon juice and black pepper.
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brush both sides of the flatbread with olive oil and grill until lightly toasted and warm, about 2 minutes per side.
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remove from heat.
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spread the ricotta mixture evenly on the flatbread and top with the artichokes and lemon slices.
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grill until the ricotta mixture loosens slightly and the pizza is well heated, about 3 minutes.
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transfer the pizza to a serving platter and garnish with the basil and crushed red-pepper flakes.
i used these items to make this dish:
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