Description

Craving a pizza that’s light, zesty, and perfect for your low-carb lifestyle? This Grilled Flatbread Pizza with Artichoke, Ricotta, and Lemon is your ideal dish! Featuring creamy ricotta infused with lemon zest, tangy marinated artichokes, and fresh spinach and basil, this pizza delivers vibrant Mediterranean flavors on a crispy flatbread

Ingredients

Here’s what you need to make this Grilled Flatbread Pizza with Artichoke, Ricotta, and Lemon. Each ingredient adds to the creamy, tangy, and fresh magic.

Ricotta Cheese (1½ cups): Provides a creamy, spreadable base.
Lemon (Zest and Juice of 1): Adds bright, zesty flavor.
Black Pepper (¾ tsp, freshly ground): Brings subtle heat and depth.
Flatbread (1 large or 2 small): Serves as the crispy, low-carb base (use keto-friendly or gluten-free if needed).
Extra-Virgin Olive Oil (2 Tbsp): Enhances grilling and adds richness.
Marinated Artichoke Hearts (1½ cups): Delivers tangy, earthy flavor.
Lemon (½, thinly sliced): Adds a charred, citrusy accent.
Baby Spinach (1 cup): Provides fresh, vibrant greens.
Fresh Basil Leaves (¼ cup): Adds aromatic, herbaceous notes.
Crushed Red-Pepper Flakes (for serving): Brings a spicy kick.

Substitutions and Variations

Ricotta Cheese: Swap with mascarpone, cream cheese, or dairy-free ricotta for a vegan option.
Flatbread: Use keto-friendly flatbread (e.g., almond flour or coconut flour-based), gluten-free flatbread, or cauliflower crust for low-carb/keto.
Lemon Juice/Zest: Replace with lime juice/zest for a different citrus profile.
Artichoke Hearts: Substitute with grilled zucchini, mushrooms, or roasted red peppers.
Spinach: Swap with arugula, kale, or mixed greens for variety.
Basil: Use fresh parsley, cilantro, or oregano for a different herbaceous touch.
Keto Adjustment: Ensure flatbread is keto-friendly (e.g., Fathead dough or store-bought low-carb); reduce artichokes to 1 cup to lower carbs.
Add-Ins: Include crumbled bacon, grilled chicken, or shredded mozzarella for extra protein and flavor.
Spicy Version: Increase red-pepper flakes or add sliced jalapeños for more heat.

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Instructions

Step 1: Prepare the Ricotta Mixture

In a small bowl, stir together 1½ cups ricotta cheese, the zest and juice of 1 lemon, and ¾ tsp freshly ground black pepper until well combined.

Tip: Ensure ricotta is smooth and well-mixed for easy spreading; adjust pepper to taste.

Step 2: Preheat the Grill

Preheat a grill or grill pan over high heat.

Tip: Ensure the grill is hot for distinct char marks; clean grates to prevent sticking.

Step 3: Grill the Flatbread

Brush both sides of 1 large or 2 small flatbreads with 2 Tbsp extra-virgin olive oil.
Grill for about 2 minutes per side until lightly toasted and warm. Remove from heat.

Tip: Watch closely to avoid burning; flip carefully to maintain flatbread structure.

Step 4: Assemble and Grill the Pizza

Spread the ricotta mixture evenly over the grilled flatbread.
Top with 1½ cups marinated artichoke hearts (drained) and ½ lemon (thinly sliced).
Return to the grill and cook for about 3 minutes until the ricotta softens slightly and the pizza is well heated.

Tip: Slice lemon very thinly for even grilling; ensure artichokes are well-drained to avoid excess moisture.

Step 5: Garnish and Serve

Transfer the pizza to a serving platter.
Top with 1 cup baby spinach, ¼ cup fresh basil leaves, and a sprinkle of crushed red-pepper flakes.
Serve immediately, slicing if needed.

Tip: Add greens just before serving to keep them fresh and vibrant.