Rating: 5 stars
1 Ratings
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  • 5 star values: 1

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.

David Bonom
Recipe by Cooking Light March 2016

Gallery

Dylan + Jeni; Styling: Scott Horne

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 8 (serving size: 2 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large cast-iron skillet in oven; preheat oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

153 calories; fat 6.8g; saturated fat 2.3g; mono fat 3.5g; poly fat 0.4g; protein 6g; carbohydrates 1g; fiber 3g; cholesterol 5mg; iron 1mg; sodium 272mg; calcium 89mg; sugars 2g; added sugar 1g.
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