This grilled flatbread using store-bought flatbread pizza crust is perfect for summer gatherings as an appetizers, lunch or brunch entree. Topped with grilled artichokes and salty prosciutto over the fresh light flavors of lemon, rosemary, garlic ricotta. Pair with a crisp Sauvignon Blanc or Pinot Grigio and enjoy the outdoors.
In a small bowl combine olive oil, garlic, rosemary or thyme (or both), pinch of salt and pepper to make herbed olive oil mix. Set aside.
The flatbread will be ready in just a few minutes so wait to do the next steps until you’re ready to serve.
Brush top side of flatbread or pizza crust with olive oil mixture. Be sure to cover entirely, especially including the edges.
Place flatbread top down on medium hot grill for 1-2 minutes and remove.
Turn over flatbread and spread ricotta mixture on grilled side. Sprinkle shredded cheeses evenly, and arrange grilled artichoke hearts.
Remove flatbread from grill. Top with prosciutto slices and garnish with fresh basil.
You may drizzle with additional garlic olive oil mixture or even a balsamic glaze. Add some red chili flakes if you like a touch of heat.