Artichoke-Mortadella Flatbread Pizzas

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup whole-milk ricotta cheese
  • Finely grated zest and juice of 1 lemon
  • Freshly ground pepper
  • 2 pieces lavash or other large flatbread, halved
  • 1 5 -ounce package baby arugula (about 8 cups)
  • 1/4 bunch chives, cut into 1-inch pieces (about 1/3 cup)
  • 1 cup sliced marinated artichoke hearts
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 6 ounces thinly sliced mortadella
  • 2 tablespoons pistachios
Directions
  • Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Combine the ricotta, lemon zest and a few grinds of pepper in a small bowl. Spread the ricotta mixture on the lavash, almost to the edges; transfer each piece to a baking sheet. Bake, switching the baking sheets halfway through, until the lavash is golden and crisp around the edges, about 10 minutes.

  • Combine the arugula, chives, artichokes and parmesan in a large bowl. Add the lemon juice and olive oil, season with salt and pepper and toss. Arrange the mortadella on the pizzas; top with the arugula salad and pistachios.

  • Photograph by Ryan Dausch


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