Lemon-Ricotta Herbed Flatbread

Name: Lemon-Ricotta Herbed Flatbread
Total time: 25 min
Ingredients: ½ cup part-skim ricotta cheese; 1 tablespoon grated fresh pecorino Romano cheese; 2 tablespoons extra-virgin olive oil; 2 teaspoons grated lemon rind; 1 tablespoon fresh lemon juice; ¼ teaspoon kosher salt; 1 (10.5-ounce) whole-wheat pizza crust (such as Stonefire); 1 tablespoon chopped fresh chives; ¼ teaspoon freshly ground black pepper

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Total: 25 minutes

Servings: 5

Author : David Bonom

Ingredients

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½ cup part-skim ricotta cheese1 tablespoon grated fresh pecorino Romano cheese2 tablespoons extra-virgin olive oil2 teaspoons grated lemon rind1 tablespoon fresh lemon juice¼ teaspoon kosher salt1 (10.5-ounce) whole-wheat pizza crust (such as Stonefire)1 tablespoon chopped fresh chives¼ teaspoon freshly ground black pepper

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Instructions

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Step 1

Place a large cast-iron skillet in oven; preheat oven to 400°.

Step 2

Combine first 6 ingredients in a small bowl. Spread ricotta mixture evenly over crust, leaving a 1/2-inch border around the edges. Place crust on preheated cast-iron pan.

Step 3

Bake in the center of the oven at 400° for 12 minutes or until crust is crisp. Place crust on a cutting board. Sprinkle evenly with chives and pepper; cut into 16 pieces. Serve warm or at room temperature.