Lemon-Ricotta Herbed Flatbread

Name: Lemon-Ricotta Herbed Flatbread
Ingredients: 1/2 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; 1/4 teaspoon kosher salt; 1 (10.5-ounce) whole-wheat pizza crust (such as Stonefire); 1 tablespoon chopped fresh chives; 1/4 teaspoon freshly ground black pepper

9 ingredients

3 steps

Ingredients

1/2 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
1/4 teaspoon kosher salt
1 (10.5-ounce) whole-wheat pizza crust (such as Stonefire)
1 tablespoon chopped fresh chives
1/4 teaspoon freshly ground black pepper

Directions

1

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