Half Baked Harvest · by Tieghan Gerard★ 4.5 (23)
Artichoke Ricotta Flatbread.
NUTRITION · PER SERVING20M COOK
CAL 33%·PRO 40%
CARBS 52G32% OF CAL
5G FIBER0G ADDED0G INTRINSIC38G OTHER9G TOTAL SUGAR
FAT 42G58% OF CAL
11G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring flatbread topped with ricotta, prosciutto, artichokes, and arugula on pizza dough. Fresh, elegant, and ready in 20 minutes for a light meal or appetizer.
startermediterraneanpizzapork🍪 sheet pan🔥 oven
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 pound homemade or store bought pizza dough (at room temperature)
- olive oil (for drizzling)
- 1 1/2 cups fresh whole milk ricotta cheese
- 2 tablespoons fresh basil (chopped + more for serving)
- 1 tablespoon honey + more fore serving if desired
- 8 ounces marinated artichokes (drained)
- 6 ounces fresh mortadella or prosciutto (torn (omit if vegetarian))
- 3 cups fresh arugula
- 1/2 cup fresh shaved parmesan cheese
- 1 tablespoon fresh chives (chopped)
- crushed red pepper flakes (for sprinkling (if desired))
- 1/3 cup olive oil
- juice + zest of 1 lemon
- 2 teaspoons apple cider vinegar
- salt (to taste)
At a glance
PER SERVING · TIME 20M
CAL 33%·PRO 40%
CARBS 52G32% OF CAL
5G FIBER0G ADDED0G INTRINSIC38G OTHER9G TOTAL SUGAR
FAT 42G58% OF CAL
11G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1116mg
- Total sugar
- 9g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 282mg
- Calcium
- 405mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.