Go Back
Print
Grilled Flatbread with Prosciutto, Artichokes and Ricotta Recipe
Prep Time
10 mins
Cook Time
5 mins
 

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.

Course: Appetizer, Brunch, Main Course
Cuisine: Italian
Keyword: Easy appetizer, Easy Entertaining, Easy grilling recipe, Easy lunch, flatbread, Italian, pizza
Servings: 4
Author: Christina Thomas
Ingredients
  • 1 package ready made flatbread or pizza crust (I used Brooklyn Bred Crust which has 2 per pack)
  • 1/3 cup extra virgin olive oil
  • 1 large garlic clove (finely minced)
  • 1 tablespoon fresh rosemary and/or thyme (chopped)
  • 1/2 cup part skim ricotta cheese
  • 1 lemon zested (approximately 1 tsp lemon zest)
  • 4 Grilled artichokes hearts (cut in quarters (I used 12 oz jar of Delallo Grilled Artichokes)
  • 1 cup Pecorino or Parmesan cheese (freshly shredded)
  • ½ cup Fontina cheese (freshly shredded. You can also use Mozzarella, Muenster or Gruyere cheese)
  • 4 oz prosciutto (thin sliced)
  • 1/2 cup fresh basil (rough chopped or torn)
  • Salt and ground black pepper to taste
  • Red pepper flakes (optional)
Instructions

  1. 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.

  2. In a small bowl combine ricotta cheese and lemon zest. Season to taste with salt and pepper. Set aside.
  3. Preheat grill to medium.

  4. The flatbread will be ready in just a few minutes so wait to do the next steps until you’re ready to serve.

  5. Brush top side of flatbread or pizza crust with olive oil mixture. Be sure to cover entirely, especially including the edges.

  6. Place flatbread top down on medium hot grill for 1-2 minutes and remove.

  7. Turn over flatbread and spread ricotta mixture on grilled side. Sprinkle shredded cheeses evenly, and arrange grilled artichoke hearts.

  8. Return flatbread to grill for 2-3 minutes, or until cheese is warmed and melted. Leave on longer for a crispier crust. (Don’t leave unattended as you don’t want to burn your crust)

  9. Remove flatbread from grill. Top with prosciutto slices and garnish with fresh basil.

  10. 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.

  11. Cut into small triangles and enjoy!