Lemon Ricotta Flatbread with Garlicky Pea Puree
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flatbread topped with lemony ricotta, garlicky pea puree, fresh arugula, tomato, and a balsamic glaze. Bright and elegant with creamy and fresh components, equally at home as a party appetizer or light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups peas (cooked)
- 1/3 cup olive oil (plus extra to taste)
- 1 clove of garlic
- 2 tsp fresh lemon juice
- 1/2 tsp sea salt
- black pepper (to taste)
- 1 cup ricotta [not fat-free]
- 1/2 cup freshly grated Parmesan cheese (packed)
- 2 TBSP fresh parsley
- 1/2 tsp fresh lemon juice
- lemon zest (to taste [I added around 1/2 tsp of zest])
- a pinch of salt, pepper, and fresh parsley
- 2-3 all-natural garlic naan flatbreads
- 1 heaping cup fresh baby arugula
- sweet balsamic glaze (for topping/drizzling)
- diced/sliced tomatoes for topping ((optional but delicious!))
- extra parm for topping
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3m
- Sodium
- 543mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 202mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 543MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.