Description
A delightful flatbread topped with creamy whipped ricotta, crunchy pistachios, sweet honey, and fresh arugula for a perfect balance of flavors and textures.
Ingredients
Scale
For the Crust:
- 1 cup whole milk ricotta cheese
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- 1 pre-made flatbread or naan bread
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons honey, plus extra for drizzling
- 1 cup fresh arugula
- 1 tablespoon fresh lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place flatbread on a baking sheet and bake for 5-7 minutes until lightly crisp.
- In a food processor, combine ricotta, 1 tablespoon olive oil, lemon zest, salt, and pepper. Blend until smooth and whipped, about 1-2 minutes.
- Spread the whipped ricotta evenly over the warm flatbread. Top with chopped pistachios and drizzle with honey.
- In a small bowl, toss arugula with remaining 1 tablespoon olive oil and lemon juice. Season with a pinch of salt.
- Arrange the dressed arugula on top of the flatbread. Drizzle with additional honey if desired, slice, and serve immediately.
Notes
You can customize the seasonings to taste.