Lemon-Ricotta Herbed Flatbread
by Cindi Sutter, Founder & Editor Spirited Table®—Content provided by David Bonom—Recipe by Cooking Light March 2016
A light layer of creamy ricotta sprinkled with fresh herbs dresses up store-bought crust in this bread starter. Lemon juice and rind add just the right flavor lift.
Total: 25 mins
Hands-On: 25 mins
Yield: Serves 8 (serving size: 2 pieces)
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
Instructions
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.
Nutrition Facts
Per Serving:
153 calories; fat 6.8g; saturated fat 2.3g; mono fat 3.5g; poly fat 0.4g; protein 6g; carbohydrates 1g; fiber 3g; cholesterol 5mg; iron 1mg; sodium 272mg; calcium 89mg; sugars 2g; added sugar 1g.
