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Artichoke Ricotta Flatbread.
Serves 4
10 mins prep
10 mins cook
20 mins total
Let's make a spring inspired flatbread!
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Lemon Vinaigrette
Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
On a lightly floured surface, push/roll the dough out until until it is very thin. Transfer the dough to the prepared baking sheet and drizzle with olive oil + sprinkle lightly with salt + pepper. Place in the oven and bake for 8-10 minutes or until the crust is golden.
Meanwhile, stir together the ricotta, basil, honey and a pinch of both salt and pepper. Remove the bread from the oven and top with the ricotta. Scatter on the artichokes and then sprinkle with crushed red pepper flakes, if desired. Add the torn mortadella or prosciutto. Top with fresh arugula and shaved parmesan. Just before serving drizzle with the lemon vinaigrette and chives. EAT!
Lemon Vinaigrette
In a small bowl, whisk together all of the ingredients, add salt to taste. Drizzle over the flatbread.