Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 220  C
Servings: 2
Best Season: Summer, Spring
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
  • 2 whole flatbreads (store-bought or homemade)
  • 1 tbsp olive oil (for brushing)
  • 1 clove garlic (minced)
    • For the Ricotta Spread
  • 1 cup ricotta cheese (whole milk for creaminess)
  • 1 tsp lemon zest
  • 1 tbsp lemon juice (freshly squeezed)
  • 0.25 tsp salt
  • 0.25 tsp black pepper (freshly ground)
    • For the Toppings
  • 1 cup arugula (lightly packed)
  • 0.5 cup cherry tomatoes (halved)
  • 1 tbsp olive oil (for drizzling)
  • 0.25 tsp red pepper flakes (optional)
  • 1 tbsp parmesan cheese (shaved or grated)
  • 0.5 tsp honey (optional for balance)
Instructions
    Prep the Oven & Flatbreads
  1. 1
    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.
    2. Make the Ricotta Mixture
  2. 2
    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.
    3. Assemble the Flatbread Pizzas
  3. 3
    Spread a generous layer of the ricotta mixture evenly over each flatbread, leaving a small border around the edges. Top with halved cherry tomatoes.
    4. Bake the Flatbreads
  4. 4
    Transfer the baking sheet to the oven and bake for 8–10 minutes or until the edges are golden and the flatbreads are crisp.
    5. Add Fresh Toppings
  5. 5
    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.
    6. Slice and Serve
  6. 6
    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.

Keywords: quick dinner, easy flatbread, ricotta pizza, summer recipe, vegetarian
Read it online: https://petitepanini.com/recipe/flatbread-pizza-with-ricotta-lemon-arugula-recipe/