• Richard Costes

Grilled Flatbread Pizza with Ricotta, Artichoke and Lemon

(Cooking for 1 - adjust accordingly.)


Yes! Lemon peel is edible.

It is VERY easy to burn the flatbread on the grill. Especially if you are aiming for super crispy like I was. Took me two tries before I got it right!



  • 1/3 cup of Ricotta cheese

  • 1/4 lemon (zest and juice)

  • dash of pepper

  • 1/2 of a large flatbread

  • 1/2 tbsp extra virgin olive oil

  • marinated artichoke hearts

  • thinly sliced lemon

  • 1/4 cup of baby spinach

  • fresh basil leaves

  • crushed red pepper flakes



  1. Preheat grill over high heat

  2. In a small bowl, stir together ricotta, lemon zest, lemon juice, and black pepper

  3. Brush both sides of flat bread with olive oil and grill until lightly toasted and warm (about a minute and a half each side). Remove from heat

  4. Spread the ricotta mixture over the flatbread and top with artichokes, baby spinach, and lemon slices to your preference

  5. Grill until ricotta mixture loosens slightly and the pizza is well heated - about 3 minutes

  6. Garnish with basil and crushed red pepper flakes (I like to chiffonade the basil to be fancy

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