Grilled Flatbread with Artichokes & Ricotta

Most flatbread recipes out there are made with pizza dough. This Grilled Flatbread with Artichokes & Ricotta is no different. Go easy on yourself and start off with some already-prepared dough.

Really though, what is the difference between flatbread and pizza?

In my mind, a flatbread is usually presented as a rough rectangle of very thin and crispy crust.

In contrast, a pizza typically starts with a round base of slightly thicker, more chewy dough. Also flatbread doesn’t always have a sauce on it, in fact it often doesn’t. But when you hear “pizza” you default to sauce unless it’s white pizza.

So confusing, right? The most important thing is …they’re both delicious.

What you’ll need to make your Grilled Flatbread with Artichokes & Ricotta…

• Prepared pizza dough – At room temperature. Use your favorite homemade or purchased dough here.
• All-purpose flour – For dusting.
• Extra-virgin olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
• Kosher salt & freshly ground black pepper – For seasoning. My go-to is kosher salt. The coarse texture of kosher salt makes it easier to pick up and sprinkle, offering better control over seasoning, especially when adding salt by hand. I keep a small open bowl by my stove for an easy “pinch” when needed. 
• Several fresh lemons – One lemon is thinly sliced then grilled. You’ll also need the zest & juice from another lemon for the vinaigrette.
• Apple cider vinegar – Apple cider vinegar has a tart, tangy & slightly sour taste with a hint of fruity sweetness. Adds complex flavor to the vinaigrette.
• Whole milk ricotta cheese – Fresh, if possible. Ricotta is the perfect choice here with its slightly sweet taste and creamy texture.
• Fresh basil leaves – Roughly chopped. Highly recommend that you use fresh basil with its tender leaves & vibrant, sweet and peppery flavor. 
• Honey – For a touch of sweetness.
• Marinated artichokes – Drained.
• Fresh baby arugula – Preferred over mature arugula, baby arugula is picked when the leaves are still small and tender. Baby arugula tends to have a less pronounced peppery bite than mature arugula, which has large, full-size leaves.
• Parmigiano Reggiano – Freshly shaved.
• Fresh Chives – Chopped. Welcome addition of color, flavor & texture. Always preferred over the dried version.
• Crushed red pepper flakes – Optional, although just a pinch can add some pleasing heat and flavor.

Let’s get started on the dough…

Once the dough has rested at room temperature for a while, it will be ready to be worked. Don’t worry about shaping it perfectly. Rustic is good.

• Turn the dough out onto a lightly floured surface.
• Using the heel of your hand, gently press and stretch the dough out toward the edges.
• Stretch the dough to 1/4-inch or less thickness, into a rectangular shape measuring about 14″ by 8″.
• Using a rolling pin to smooth it out helps with the process.
• If the dough is stubborn and wants to “shrink back” as you work, just give it a five-minute rest before continuing.

For more helpful tips, take a look at my post on The Best Grilled Pizza Dough.

Let’s get the lemon vinaigrette prepared.

• In a small bowl, whisk together the olive oil & the zest and juice of one lemon.
• Add two teaspoons of apple cider vinegar.
• Continue to whisk until well combined,  
• Salt to taste.

It comes together quickly and is drizzled onto each serving of flatbread sparingly. Or, if you choose, lightly dress the baby arugula with this goodness before adding it to your flatbread.

Add some extra flavor to your ricotta…

We probably all agree that ricotta cheese is delicious all on its own. But for this one, we’re taking it up a notch with the addition of honey and basil. And, of course, some salt and pepper.

I can’t take credit for this ricotta upgrade …the original recipe for this combo comes from Half Baked Harvest.

Take your Grilled Flatbread with Artichokes & Ricotta to another level by topping it off with some very thinly sliced prosciutto.

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