Artichoke Ricotta Flatbread. Recipe
Recipe By HalfBaked Harvest
Let's make a spring inspired flatbread!
3.6
11 Rating -
Rate
Non Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Artichoke Ricotta Flatbread. Recipe
- 0.13 pound homemade or store bought pizza dough at room temperature
- As required olive oil for drizzling
- 0.38 cup fresh whole milk ricotta cheese
- 1/2 tablespoon fresh basil chopped + more for serving
- 1/4 tablespoon honey + more fore serving if desired
- 2 ounce marinated artichokes drained
- 1.50 ounce fresh mortadella or prosciutto torn
- 3/4 cup fresh arugula
- 0.13 cup fresh shaved parmesan cheese
- 1/4 tablespoon fresh chives chopped
- flakes crushed red pepper for sprinkling
- 0.08 cup olive oil
- 1/4 juice + zest of lemon
- 1/2 teaspoon apple cider vinegar
- As required Salt
Nutrition
value
value
583
calories per serving
37 g Fat30 g Protein33 g Carbs4 g FiberOther
Current Totals
- Fat37g
- Protein30g
- Carbs33g
- Fiber4g
MacroNutrients
- Carbs33g
- Protein30g
- Fiber4g
Fats
- Fat37g
Vitamins & Minerals
- Calcium853mg
- Iron6mg
- Vitamin A166mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9262mcg
- Vitamin B12< 1mcg
- Vitamin C32mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium122mg
- Manganese< 1mg
- Phosphorus579mg
- Selenium31mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By HalfBaked Harvest