Asparagus and Ricotta Flatbread
A deliciously vibrant flatbread topped with fresh asparagus and creamy ricotta, celebrating the essence of spring and perfect for any occasion.
Ingredients
For the flatbread
- 1 large store-bought flatbread about 8 oz
For the toppings
- 1 cup fresh asparagus trimmed and cut into bite-sized pieces
- 1 cup whole-milk ricotta cheese provides a rich, creamy texture
- 2 tbsp extra virgin olive oil adds flavor and richness
- 1 tbsp lemon zest infuses a bright freshness
- to taste salt and pepper essential for enhancing flavors
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare the asparagus by washing, trimming the ends, and cutting them into uniform bite-sized pieces.
- In a mixing bowl, combine ricotta cheese with lemon zest, salt, and pepper. Mix until smooth and creamy.
- Spread the ricotta mixture generously over the flatbread, leaving a slight border around the edges.
- Top with asparagus pieces, distributing them evenly over the ricotta.
- Drizzle olive oil over the toppings.
Cooking
- Bake for 15–20 minutes or until edges are golden brown and crispy.
Notes
Consider adding fresh herbs like basil or thyme for extra flavor. Use seasonal vegetables like zucchini or cherry tomatoes for substitutions. Grilling the flatbread adds a unique smoky flavor.