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!
diced/sliced tomatoes for topping(optional but delicious!)
extra parm for topping
Instructions
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!
Notes
Pea puree adapted from Giada De Laurentiis. Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!