Growing up, I thought flatbread was something you could only get at fancy restaurants. My mom stuck to regular sandwich bread, and the few times she tried making her own bread, it ended up dense enough to use as a doorstop.
That’s why I was shocked to discover how simple it is to make flatbread at home, especially when you top it with ricotta. No complicated yeast or hours of kneading required. Just a few basic ingredients, and you’ve got something that tastes like it came from your favorite Italian café – even if you’re not exactly a master baker.
Why You’ll Love This Ricotta Flatbread
- Quick preparation – Ready in just 30 minutes, this flatbread is perfect for those busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.
- Customizable recipe – You can easily make it vegetarian by skipping the meat, or switch up the toppings based on what you have in your fridge – it’s totally flexible to your taste.
- Restaurant-quality at home – With ingredients like fresh ricotta, marinated artichokes, and mortadella, you’ll create a flatbread that tastes like it came from your favorite Italian café.
- Perfect for entertaining – This flatbread works great as an appetizer for parties or as a main course for a casual dinner with friends – just slice and serve!
What Kind of Ricotta Should I Use?
Fresh, whole milk ricotta is the way to go for this flatbread – it makes a big difference compared to the mass-produced varieties you might find in the dairy case. The texture should be creamy and slightly grainy, not wet or watery. If you can find fresh ricotta from an Italian deli or cheese shop, that’s your best bet, but good-quality supermarket ricotta can work well too – just be sure to drain off any excess liquid first by placing it in a fine-mesh strainer for about 30 minutes. For the smoothest results, give your ricotta a quick stir before spreading it on the flatbread to make it more spreadable. If you’re feeling ambitious, you can even make your own ricotta at home using whole milk and a bit of lemon juice or vinegar.
Options for Substitutions
This flatbread recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Pizza dough: While pizza dough is ideal here, you can use naan bread, pita bread, or even a pre-baked flatbread. Just adjust your cooking time since these alternatives are already baked.
- Ricotta cheese: If you’re out of ricotta, try using a mixture of cream cheese and Greek yogurt (equal parts), or goat cheese mixed with a splash of milk for spreading consistency.
- Marinated artichokes: You can swap these with roasted red peppers, sun-dried tomatoes, or grilled zucchini – any marinated veggie will work well here.
- Mortadella/Prosciutto: Feel free to use ham, salami, or even turkey if that’s what you have. For a meat-free version, try adding extra veggies or some sautéed mushrooms.
- Arugula: Baby spinach, watercress, or mixed spring greens can replace arugula if you’re not a fan of its peppery taste.
- Apple cider vinegar: White wine vinegar or red wine vinegar work just fine in the dressing. You could even use just extra lemon juice if you’re out of vinegar.
Watch Out for These Mistakes While Baking
The biggest challenge when making ricotta flatbread is working with pizza dough that’s too cold – make sure it’s truly at room temperature, which usually takes about 30 minutes on the counter, or you’ll struggle to stretch it without tears. A common error is overloading the flatbread with toppings before baking, which can make the center soggy and prevent the crust from crisping properly – start with a light layer of ricotta and add the fresh ingredients after baking. To get that perfectly crispy crust, preheat your baking sheet or pizza stone for at least 20 minutes before sliding the flatbread onto it, and watch carefully during the last few minutes of baking since the thin crust can go from golden to burnt very quickly. For the best texture contrast, wait until the flatbread has cooled for 2-3 minutes before adding the arugula and prosciutto, allowing the greens to stay fresh and crisp rather than wilting from the heat.
What to Serve With Ricotta Flatbread?
This loaded ricotta flatbread works great as a main dish, but you might want some simple sides to round out your meal. A light soup like Italian wedding or minestrone makes a perfect starter, especially during cooler months. Since the flatbread already has arugula, you could skip a salad and instead serve some roasted vegetables like bell peppers or zucchini on the side – their sweetness goes really well with the creamy ricotta. For a casual gathering, I like to put out a bowl of marinated olives or some quick-pickled vegetables to nibble on while enjoying the flatbread.
Storage Instructions
Keep Fresh: If you have any leftover flatbread, place it in an airtight container and pop it in the fridge for up to 2 days. I recommend storing the arugula and fresh herbs separately from the flatbread base to keep everything crisp and fresh. The dressed arugula will stay good in a separate container for about a day.
Make Ahead: You can prep some components ahead of time to make assembly quick and easy. Mix the ricotta with basil and honey up to 24 hours in advance, and keep it covered in the fridge. The lemon vinaigrette can also be made up to 3 days ahead – just give it a good shake before using.
Serve Again: When you’re ready to enjoy leftovers, let the flatbread come to room temperature for about 15 minutes. For a little crispiness, warm it in a 350°F oven for 5-7 minutes. Add fresh arugula and any cold toppings after warming. The texture is best when eaten within 1-2 days.
| Preparation Time | 15-20 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 23-30 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 80-90 g
- Fat: 150-170 g
- Carbohydrates: 200-220 g
Ingredients
- 1/2 pound room temperature pizza dough, homemade or store-bought
- Olive oil for drizzling
- 1 1/2 cups fresh ricotta cheese (made with whole milk)
- 2 tablespoons chopped fresh basil (plus extra for garnish)
- 1 tablespoon honey (and additional if wanted for serving)
- 8 ounces drained marinated artichokes
- 6 ounces fresh torn mortadella or prosciutto (omit for a veggie option)
- 3 cups fresh arugula leaves
- 1/2 cup freshly shaved parmesan cheese
- 1 tablespoon chopped fresh chives
- Crushed red pepper flakes for optional sprinkling
- 1/3 cup olive oil
- Juice and zest from one lemon
- 2 teaspoons apple cider vinegar
- Salt for seasoning to taste
Step 1: Prepare the Baking Sheet and Dough
Start by preheating your oven to 450 degrees F.
Grease a large baking sheet with olive oil to prevent sticking.
On a lightly floured surface, push or roll your dough out until it is very thin.
Carefully transfer the rolled dough onto the prepared baking sheet.
Drizzle the dough with olive oil and sprinkle lightly with salt and pepper.
Place the baking sheet in the oven and bake for 8-10 minutes, or until the crust is golden brown.
Step 2: Make the Ricotta Mixture
While the dough is baking, prepare the ricotta topping.
In a medium bowl, stir together the ricotta cheese, fresh basil, honey, and a pinch of salt and pepper.
Mix until well combined, adjusting the seasoning to your taste.
Step 3: Assemble the Flatbread
Once the dough has finished baking and is nicely golden, remove it from the oven.
Spread the ricotta mixture evenly over the top of the crust.
Scatter artichokes across the surface, then sprinkle with crushed red pepper flakes if you prefer a bit of heat.
Add torn pieces of mortadella or prosciutto for a savory touch.
Top with fresh arugula and shaved parmesan for freshness and a burst of flavor.
Step 4: Prepare the Lemon Vinaigrette
In a small bowl, whisk together the ingredients for the lemon vinaigrette.
Adjust the salt to taste as needed.
The lemon vinaigrette will add a bright finish to your flatbread.
Step 5: Finish and Serve
Just before serving, drizzle the lemon vinaigrette over the assembled flatbread.
Garnish with chopped chives for added color and flavor.
Slice, serve, and enjoy your delicious homemade flatbread!