Description
Crispy flatbread topped with creamy ricotta, roasted asparagus, lemon zest, and fresh herbs. This light and elegant dish is perfect for spring gatherings, brunch, or as a fresh appetizer.
Ingredients
Units
Scale
- 1 ball of pizza dough (store-bought or homemade)
- 1/2 cup ricotta cheese
- 8–10 fresh asparagus spears, trimmed
- 1 tbsp extra virgin olive oil (plus more for drizzling)
- 1 tsp lemon zest
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- 1 tbsp grated Parmesan (optional)
- Flour for dusting
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- On a floured surface, roll out pizza dough into an oval or rustic rectangle about 1/4-inch thick.
- Transfer dough to the prepared baking sheet.
- Spread ricotta cheese evenly over the center, leaving a small border around the edges.
- Place asparagus spears over the ricotta, pressing gently into the cheese.
- Drizzle with olive oil, sprinkle with lemon zest, thyme, salt, and pepper.
- Optionally, add grated Parmesan over the top for extra flavor.
- Bake for 14–16 minutes, or until the crust is golden brown and asparagus is tender.
- Remove from oven, drizzle with additional olive oil, and garnish with extra thyme before serving.
Notes
- Use thin asparagus spears for quicker, even roasting.
- Homemade or store-bought pizza dough both work well for this recipe.
- For added flavor, try adding a drizzle of balsamic glaze after baking.
Nutrition
- Serving Size: 1 slice (1/4 of flatbread)
- Calories: 260
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg
