Categories: Pizza/flatbread
Ingredients
- 3/4 cup ricotta
- 1/2 cup chopped fresh basil
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes
- 12-inch refrigerated flatbread crust
- 2 tbsp. olive oil, divided
- 1 small red bell pepper, thinly sliced
- 8 oz. pkg. frozen artichoke hearts, defrosted, patted dry and quartered
- 1 tomato, thinly sliced
- 3 cups baby spinach
- 2 tbsp. grated Parmesan
Directions
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Preheat oven to 425 or prepare a grill for indirect grilling, heating one side to medium-high. In a medium bowl, combine ricotta, basil, black pepper and pepper flakes. Place flatbread on a baking sheet, brush with 1 tbsp. oil and then spread ricotta mixture evenly over top.
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Arrange bell pepper, artichoke hearts and tomato over ricotta on flatbread. Bake on the baking sheet or place flatbread directly to unheated side of grill. Bake or grill until flatbread is crisp on bottom and vegetables are heated, 12-15 minutes.
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Sprinkle spinach over flatbread, drizzle with remaining 1 tbsp. oil and top with cheese. Cut into 8 wedges.