When it comes to comfort food with a fresh, modern twist, Flatbread Pizza with Ricotta, Lemon & Arugula checks every box. It’s:
- Light yet satisfying
- Creamy but balanced by citrus
- Peppery and herbaceous
- Quick to make but full of gourmet vibes
This recipe is ideal for:
- Busy weeknights when you want something wholesome and flavorful
- Spring or summer lunches
- Entertaining guests with an elegant appetizer or shareable dish
What sets this dish apart is the harmony of textures and flavors. Creamy ricotta forms a luscious base, enhanced by zesty lemon juice and zest. Then come roasted cherry tomatoes and fresh arugula for peppery brightness. The crispy flatbread serves as a golden, crackling crust that brings it all together.
Unlike traditional pizzas, this one isn’t heavy or greasy. Instead, it’s light, elegant, and fresh—just what you want on a sunny afternoon or relaxed evening.
2. Ingredients & Their Roles
This recipe calls for just a handful of simple, high-quality ingredients. Let’s break them down:
Flatbread Base
- Flatbreads (2 rounds): Use store-bought naan, pita, or lavash for convenience. Homemade flatbreads are also great if you have the time.
- Olive Oil (1 tbsp): Brushed on the crust to enhance crispiness and add a golden finish.
- Garlic (1 clove, minced): Adds aromatic depth and complements the ricotta.
Ricotta Spread
- Ricotta Cheese (1 cup): Whole-milk ricotta works best for a rich and creamy texture.
- Lemon Zest (1 tsp) & Lemon Juice (1 tbsp): Provide brightness and balance the richness of the cheese.
- Salt & Pepper: Season to taste.
Toppings
- Cherry Tomatoes (½ cup, halved): Roast beautifully in the oven and add sweetness.
- Arugula (1 cup): Fresh and peppery; added after baking for vibrant flavor.
- Parmesan (1 tbsp, shaved): Adds sharp, salty notes and a nice texture contrast.
- Red Pepper Flakes (optional): For a gentle kick.
- Honey (optional, ½ tsp): A touch of sweetness to balance the lemon and arugula.
3. Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 220°C (428°F). A hot oven ensures a crisp crust and perfectly roasted toppings.
Pro Tip: If you have a pizza stone, preheat it in the oven for an extra crispy bottom.
Step 2: Prepare the Flatbread
Lay your flatbreads on a parchment-lined baking sheet or a preheated stone. Brush each with olive oil and sprinkle the minced garlic over the top.
This creates a flavorful, aromatic base that gets golden in the oven.
Step 3: Make the Ricotta Spread
In a small mixing bowl, combine:
- Ricotta
- Lemon zest
- Lemon juice
- Salt and pepper to taste
Stir until smooth and creamy.
Taste test: Adjust the lemon and salt until the flavor pops—it should be tangy and slightly salty but not overpowering.
Step 4: Assemble the Pizza
Spread the ricotta mixture over the flatbreads, leaving a small edge. Dot with cherry tomato halves, cut side up.
Why cut side up? This prevents too much juice from soaking into the flatbread and helps them roast better.
Step 5: Bake
Bake the flatbreads for 8–10 minutes, or until:
- The edges are golden and crisp
- Tomatoes have slightly blistered
- Ricotta is warm and slightly set
Keep an eye on them, especially if using a thin flatbread—they cook quickly!
Step 6: Add Fresh Toppings
Once out of the oven, let the pizzas cool for 1–2 minutes. Then add:
- A generous handful of arugula
- Shaved parmesan
- A drizzle of olive oil
- Optional: honey and red pepper flakes
Slice and serve immediately for the best texture and taste.
Pro Tips for Success
- Choose good ricotta: Look for whole-milk ricotta with minimal additives. If it’s watery, drain it slightly in a sieve or cheesecloth before using.
- Don’t skip the lemon zest: It brings brightness that ties the dish together.
- Preheat the oven thoroughly: A hot oven is key to crisping the flatbread without drying out the toppings.
- Add greens after baking: Arugula wilts quickly, so always add it fresh to maintain texture.
Variations to Try
Want to change it up? Here are some delicious customizations:
Add a Protein
- Prosciutto: Add after baking for a salty, savory touch.
- Grilled Chicken: Thinly sliced and added post-bake for extra substance.
- Smoked Salmon: An elegant brunch twist—pair with extra lemon zest.
Switch the Greens
- Baby spinach or kale: If arugula is too peppery for your taste.
- Fresh basil: For a summery, herbal flavor.
Use Different Cheese
- Goat cheese: Tangy and creamy alternative.
- Feta: Crumbled for a saltier, Mediterranean feel.
- Burrata: Tear and place on top after baking for indulgence.
Try Different Breads
- Cauliflower crusts for low-carb diets
- Tortillas for a thinner, crispier texture
- Homemade pizza dough for a traditional touch
Serving Suggestions
This Flatbread Pizza with Ricotta, Lemon & Arugula is incredibly versatile. Serve it as:
- A light dinner: Paired with soup or a grain salad
- An appetizer: Cut into small squares or wedges
- Brunch centerpiece: Alongside mimosas or herbal teas
- Party food: Great on a charcuterie-style spread with olives, hummus, and flatbreads
Beverage pairings:
- Crisp white wine (Sauvignon Blanc or Pinot Grigio)
- Sparkling water with lemon and mint
- Light lager or citrusy IPA
Make-Ahead, Storage & Reheating
Can I make it ahead?
Yes, you can:
- Prep the ricotta mixture 1–2 days in advance
- Pre-toast the flatbreads and store in an airtight container
- Assemble just before baking for best results
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 2 days
- Arugula will wilt, so consider storing it separately if planning ahead
How to Reheat
- Oven (best): 180°C (350°F) for 5–7 minutes
- Toaster oven: Works great for crispiness
- Avoid microwave: It makes the crust soggy
Final Thoughts
This Flatbread Pizza with Ricotta, Lemon & Arugula is more than just a quick dinner—it’s a vibrant, restaurant-worthy experience you can make at home in under 30 minutes. It captures everything you want in a light meal: creamy textures, crisp crust, citrus brightness, and fresh greens
Flatbread Pizza with Ricotta, Lemon & Arugula Recipe
Description
This Flatbread Pizza with Ricotta, Lemon & Arugula is a quick and easy recipe perfect for warm days. Creamy ricotta cheese, zesty lemon, and fresh arugula sit atop a crisp flatbread crust, making this light yet flavorful dish ideal for lunch, dinner, or entertaining guests.
Ingredients
For the Flatbread Base
For the Ricotta Spread
For the Toppings
Instructions
Prep the Oven & Flatbreads
- Preheat your oven to 220°C. Place flatbreads on a baking sheet lined with parchment paper. Brush each flatbread with olive oil and sprinkle evenly with minced garlic. This helps crisp the crust and adds flavor.
Make the Ricotta Mixture
- In a small bowl, combine ricotta cheese, lemon zest, lemon juice, salt, and black pepper. Mix well until creamy and smooth. Taste and adjust seasoning as needed.
Assemble the Flatbread Pizzas
- Spread a generous layer of the ricotta mixture evenly over each flatbread, leaving a small border around the edges. Top with halved cherry tomatoes.
Bake the Flatbreads
- Transfer the baking sheet to the oven and bake for 8–10 minutes or until the edges are golden and the flatbreads are crisp.
Add Fresh Toppings
- Remove flatbreads from the oven. Immediately top with fresh arugula, a drizzle of olive oil, shaved parmesan, and a light drizzle of honey if desired. Add red pepper flakes for a touch of heat.
Slice and Serve
- Slice the flatbreads into wedges and serve warm or at room temperature. Perfect for a light meal or party platter.
Note
Storage: Best enjoyed fresh. If storing, keep the base and toppings separate to avoid sogginess. Reheat in the oven for best texture.
Variations: Add thinly sliced prosciutto or smoked salmon for a non-vegetarian version. Substitute arugula with baby spinach or basil.
Make-Ahead Tip: Ricotta spread can be made up to 2 days in advance and stored in the refrigerator.
