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March 28, 2016

Lemon Ricotta Herbed Flatbread

From Cooking Light Magazine, this was delish. How many pieces did I eat? Only Ron knows for sure, cause he was counting.

The lemon juice and zest lift the flavors up.

Serves 8
Prep Time: 25 minutes
Total Time: 25 minutes

153 cal./serving
1 g. CHO


½ cup part skim ricotta cheese
1 tablespoon Pecorino Romano cheese, grated
2 tablespoons extra virgin olive oil
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
Kosher salt
1 whole wheat pizza crust
1 tablespoon fresh chives, chopped
¼ teaspoon freshly ground black pepper


Place a large cast iron skillet in oven, preheat oven to 400 decrees. Combine first 6 ingredients in a small bowl. Spread ricotta mixture evenly over crust, leaving a ½ inch border around the edges.

Place crust on preheated cast-iron pan. Bake in the center of the oven at 400 degrees 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.

Cooking Wiser:
All my favorite recipes can be modified to your own taste. I call it create your own

Top this flatbread with thinly sliced smoked salmon

Add sliced dried apricots

Or even strawberries- yum!

Posted by terri at March 28, 2016 10:21 PM