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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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

Courtesy of Food Network Magazine

My Private Notes

Name: Artichoke-Mortadella Flatbread Pizzas
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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