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grilled flatbread with artichokes & ricotta

grilled flatbread with artichokes & ricotta

Loosely adapted from Half Baked Harvest

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Author Rosemary Stelmach

Ingredients

  • 8 ounces prepared pizza dough, at room temperature
  • all-purpose flour, for dusting
  • extra virgin olive oil, for drizzling
  • salt & freshly ground black pepper, for seasoning
  • 1 small lemon, cut into very thin slices (optional)
  • 1 1/2 cups fresh whole milk ricotta cheese
  • 2 tablespoons fresh basil, chopped (plus more for serving)
  • 1 tablespoon honey
  • 8 ounces marinated artichokes, drained
  • 2 cups fresh baby arugula
  • 1/2 cup freshly shaved Parmigiano Reggiano
  • 1 tablespoon fresh chives, chopped
  • crushed red pepper flakes (optional)

Lemon Vinaigrette

  • 1/3 cup extra virgin olive oil
  • juice & zest of one lemon
  • 2 teaspoons apple cider vinegar
  • salt, to taste

Instructions

  1. Turn the dough out onto a lightly floured surface. Using the heel of your hand, gently press and stretch the dough out toward the edges. Stretch the dough to 1/4-inch or less thickness, into a rectangular shape measuring about 14" by 8". Using a rolling pin to smooth it out helps with the process. If the dough is stubborn and wants to "shrink back" as you work, just give it a five-minute rest before continuing.

  2. Preheat gas grill to medium-high heat. If grilling lemon slices, coat both sides of each slice with olive oil.

  3. When you are satisfied with the shape of the rolled out dough, brush the entire surface lightly with olive oil. Season lightly with coarse salt and freshly ground black pepper. Gently lift one long end and fold dough in half. Brush surface lightly on both sides with olive oil. Dough is now ready for transport to the grill. 

  4. If grilling lemon slices, place them on the edges of the grill surface to char as the flatbread grills.

  5. Unfold the dough and cautiously place it on the preheated grill grates. You may need to quickly stretch the edges to re-establish the desired shape. Close grill cover. After a minute or so, lift the edge of the dough with tongs to check on the progress. Once dough starts to "bubble" and grill marks are noticeable, flip the dough using metal tongs or a metal pizza peel. Cover grill and after one minute, lift the dough to check underneath. Once the char marks are apparent, the crust is ready to be transferred to a tray.

  6. Turn off several burners of the grill to create a "cooler" area. Or preheat oven to 375°F.

  7. Meanwhile, stir together the ricotta, basil, honey and a pinch of both salt and pepper. Top the grilled flatbread with the ricotta mixture. Scatter on the artichokes.

  8. Return the dressed flatbread to the grill, placing it on the "cooler" side to avoid overcharring. Close the cover and grill for about 3 minutes until the ricotta mixture loosens slightly and the flatbread is well heated. OR place the dressed flatbread in the preheated oven on a tray until the ricotta mixture loosens slightly and the flatbread is well heated.

  9. Top with fresh arugula and shaved parmesan. If desired, sprinkle lightly with crushed red pepper flakes. Just before serving, drizzle lightly with the lemon vinaigrette and chopped chives.

Lemon Vinaigrette

  1. In a small bowl, whisk together all of the ingredients. Salt to taste. Serve with flatbread.