Artichoke-Mortadella Flatbread Pizzas
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 32 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 55 milligrams
- Sodium
- 950 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 3 grams
- Protein
- 23 grams
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 32 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 55 milligrams
- Sodium
- 950 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 3 grams
- Protein
- 23 grams
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.
