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Lemon-Ricotta Herbed Flatbread

Photo: Dylan + Jeni; Styling: Scott Horne

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 8 (serving size: 2 pieces)

A light layer of creamy ricotta sprinkled with fresh herbs dresses up store-bought crust in this bread starter. Lemon juice and rind add just the right flavor lift.

Ingredients

  • 1/2 cup part-skim ricotta cheese
  • 1 tablespoon grated fresh pecorino Romano cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1 (10.5-ounce) whole-wheat pizza crust (such as Stonefire)
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 153
  • fat 6.8 g
  • satfat 2.3 g
  • monofat 3.5 g
  • polyfat 0.4 g
  • protein 6 g
  • carbohydrate 1 g
  • fiber 3 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 272 mg
  • calcium 89 mg
  • sugars 2 g
  • Est. Added Sugars 1 g

How to Make It

  1. Place a large cast-iron skillet in oven; preheat oven to 400°.

  2. Combine first 6 ingredients in a small bowl. Spread ricotta mixture evenly over crust, leaving a 1/2-inch border around the edges. Place crust on preheated cast-iron pan.

  3. Bake in the center of the oven at 400° for 12 minutes or until crust is crisp. Place crust on a cutting board. Sprinkle evenly with chives and pepper; cut into 16 pieces. Serve warm or at room temperature.