Richard Costes
Grilled Flatbread Pizza with Ricotta, Artichoke and Lemon
(Cooking for 1 - adjust accordingly.)
TIPS:
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!
INGREDIENTS
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
DIRECTIONS
Preheat grill over high heat
In a small bowl, stir together ricotta, lemon zest, lemon juice, and black pepper
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
Spread the ricotta mixture over the flatbread and top with artichokes, baby spinach, and lemon slices to your preference
Grill until ricotta mixture loosens slightly and the pizza is well heated - about 3 minutes
Garnish with basil and crushed red pepper flakes (I like to chiffonade the basil to be fancy