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Whipped Ricotta & Pistachio Flatbread

A rustic, crispy flatbread topped with creamy lemon-whipped ricotta, crunchy roasted pistachios, fresh arugula, and a generous drizzle of sweet honey.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Italian-American, Modern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Flatbread Base
  • 1 lb pizza dough store-bought or homemade
  • 1 tbsp olive oil for brushing crust
Whipped Ricotta
  • 1.5 cups whole milk ricotta
  • 1 tbsp heavy cream
  • 1 tsp lemon zest
  • 2 cloves garlic minced
  • 0.5 tsp salt
Toppings
  • 0.33 cup pistachios roasted, salted, and chopped
  • 3 tbsp honey or hot honey
  • 2 cups baby arugula
  • 1 tsp lemon juice

Equipment

  • Baking sheet or Pizza stone
  • Food Processor or Whisk
  • Parchment paper

Method
 

  1. Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
  2. In a bowl, whip ricotta, heavy cream, garlic, lemon zest, salt, and pepper until smooth and fluffy.
  3. Stretch pizza dough into a large oval on parchment paper. Brush with olive oil and prick with a fork.
  4. Par-bake the dough for 6-8 minutes until set and barely golden.
  5. Remove from oven. Spread whipped ricotta mixture over the dough.
  6. Bake for another 4-6 minutes until crust is browned and cheese is warm.
  7. Toss arugula with lemon juice and a splash of oil. Top the flatbread with arugula, chopped pistachios, and a heavy drizzle of honey.

Notes

For extra crispiness, use a pizza stone. Serve immediately.