Description
This grilled flatbread with artichoke, ricotta and lemon brings together creamy, zesty, and savory flavors on a crispy base. Perfect for a quick lunch, a stylish appetizer, or a casual dinner that feels a little fancy.
Ingredients
Scale
- 2 medium flatbreads
- 1 cup ricotta cheese
- 1 cup marinated artichoke hearts, chopped
- 1 lemon, thinly sliced and deseeded
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup baby spinach, sautéed
- 1 teaspoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions
- Preheat your grill pan or outdoor grill over medium-high heat.
- In a bowl, mix ricotta with garlic, a pinch of salt, and pepper. In another bowl, toss chopped artichokes with olive oil and thyme.
- Brush both sides of the flatbreads with olive oil and place on the grill.
- After 2 minutes, flip the flatbreads and spread ricotta mixture on the grilled side. Top with spinach, artichokes, and lemon slices.
- Close the lid or cover with foil and cook for 3–4 minutes until toppings are warm and edges crisp.
- Remove from heat and sprinkle with sea salt, pepper, and lemon zest. Slice and serve warm.
Notes
- Let ricotta sit at room temperature for easier spreading.
- Grill lemon slices to mellow bitterness and bring out sweetness.
- Don’t overload the toppings to maintain a crisp base.
Nutrition
- Serving Size: 1 flatbread
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 25mg
Keywords: grilled flatbread, artichoke ricotta flatbread, lemon ricotta pizza, vegetarian flatbread, summer flatbread recipe