Toasted to perfection, this garlicky lemon ricotta flatbread is fancy enough for a party appetizer but easy enough to double as a light lunch! Delicious!
It’s almost here, that is. I think NC has one more cold front in it before it calms the eff down. I’m all for faking it for a few more days until Spring has officially sprung. Until then, let’s make some pea-zza!
This feisty flatbread is fresh and flavorful and, though it looks ultra fancy, it’s oh-so-easy to assemble! Both fillings can be made ahead of time, making this perfect picnic and party food or simply and easy no-fuss lunch.
Lemon Ricotta Flatbread with Garlicky Pea Puree
This fabulous flatbread topped with a lemony ricotta, whipped pea puree, and a hearty handful of fresh arugula.
Finish it off with a few tomato slices and a drizzle of sweet balsamic glaze and you have a tasty party-perfect appetizer or light lunch!
Lemon Ricotta Flatbread with Garlicky Pea Puree
Toasted to perfection, this garlicky lemon ricotta flatbread is fancy enough for a party appetizer but easy enough to double as a light lunch! This feisty flatbread is topped with lemony ricotta, garlicky pea puree, fresh arugula, and a sweet balsamic glaze.
Recipe yields 2-3 flatbreads, perfect for slicing and sharing!
- 2 cups peas cooked
- 1/3 cup olive oil plus extra to taste
- 1 clove of garlic
- 2 tsp fresh lemon juice
- 1/2 tsp sea salt
- black pepper to taste
- 1 cup ricotta [not fat-free]
- 1/2 cup freshly grated Parmesan cheese packed
- 2 TBSP fresh parsley
- 1/2 tsp fresh lemon juice
- lemon zest to taste [I added around 1/2 tsp of zest]
- a pinch of salt, pepper, and fresh parsley
- 2-3 all-natural garlic naan flatbreads
- 1 heaping cup fresh baby arugula
- sweet balsamic glaze for topping/drizzling
- diced/sliced tomatoes for topping (optional but delicious!)
- extra parm for topping
- Pre-heat oven to 400 degrees F
- Cook peas via your favorite method and combine with garlic, lemon juice, sea salt, and black pepper in a food processor.
- Pour in olive oil as you blend until desired consistency is reached. After 1/3 cup I was good to go!
- In a small bowl, combine ricotta, parmesan, lemon juice, lemon zest, parsley, and a pinch of salt and pepper to season.
- Fold ingredients together and set aside.
- Grab your garlic naan and bake directly on the rack for around 3-5 minutes or until the desired crispness is reached.
- Layer on the lemony ricotta then top with the pea puree.
- Garnish with lots of fresh baby arugula, balsamic glaze, freshly grated parmesan. If desired, pile on some tomatoes too! Enjoy!
- Serving these bad boys at a barbecue? You can also toast the flatbreads on the grill before piling on the toppings. Yum!
- Slice them into strips with a pizza cutter and serve them up appetizer style!
Pea puree adapted from Giada De Laurentiis
If you get a chance to try this zesty Lemon Ricotta Flatbread, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!
special diets and swaps
- vegansaurus chefs: simply skip the ricotta and add a little of the lemon zest into the pea puree for an optional zing (it’s delicious both ways!) and pile on extra greens + veggies on top. Easy, breezy, beautiful vegan flatbread. Yes I just quoted a Covergirl commercial.
- t-rex chefs: make it as is, mofos!
Paul insists this would also be great with chicken. He says that about a lot of my recipes lately. I think I should make the poor kid some chicken. He’s been working 12+ hour days so I sort of feel bad. He’s also been leaving dirty laundry in every room of the house so… I don’t feel THAT bad. Hah! I totally hope he’s reading this.
Bear, the socks! Make it stahhhhp!
I usually just pick them up and then stick him with dish duty later.
I would much rather do laundry than dishes! Washing dishes is literally the bane of a food blogger’s existence, ask around.
By the way, it’s 2015… where’s my dish scrubbing robot? And don’t tell me that it’s a dishwasher because that thing is not nearly big enough to tackle the mess I make when I recipe test.
Stop reading this and go invent me that robot.
I pay in homemade veggie pizza and cookies!
So you know how sometimes you’ll start talking and then realize you have no idea what just came out of your mouth? That’s this post, in a nutshell. I can’t always talk as fast as I can think, but I’m fairly certain I type faster than I can think, which has led to some pretty odd blog posts. Sorry about that!
So… are we going to get back to the recipe finally? Please?
Yes! This stuff is awesome! If you find yourself with a little pea puree left over, save it to spread on your sandwich tomorrow. You can even attack it with a slice of bread like my toddler did. All options point to yum.
Now go throw a spring shindig and serve these as an appetizer.
Class dismissed <3