Lemon and Herb Ricotta Flatbread

This easy flatbread packs a punch of flavor with bright Sunkist lemons, herby and garlicky ricotta, and a drizzle of hot honey. I give store-bought pizza dough the homemade treatment by dusting it liberally with flour and allowing it to come up to room temperature first to ensure a pillowy, crisp-bottomed flatbread- it transforms the dough into something much greater than the sticky, gloopy mass it started out as! The addition of whole slices of Sunkist lemons adds a unique flavor and the acidity helps cut the richness of the ricotta. Serve this dish as an easy weeknight dinner or a weekend lunch to share with friends.

Prep time 2hrs 55mins
Cook time 25mins
Serves or Makes: 4 servings

Recipe Card


  • 1 (16-ounce) ball pizza dough (gluten-free if necessary)
  • All-purpose flour, for dusting (gluten-free if necessary)
  • 1 cup (8 ounces) ricotta cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 garlic clove, peeled and finely grated
  • 1 cup parsley, finely chopped
  • 1/2 teaspoon kosher salt
  • Black pepper
  • 1 Sunkist lemon
  • 1 tablespoon hot honey or regular honey
  • 1/4 cup sun dried tomatoes, chopped
  • Olive oil, for drizzling
  • Flakey sea salt, for sprinkling


  • Step 1

    Dust pizza dough liberally with flour and let come up to room temperature for 2 ½ hours. (If your kitchen is chilly, try letting dough proof covered with a bowl in the turned-off oven with the light on!)

  • Step 2

    Meanwhile, add ricotta, olive oil, dried oregano, red pepper flakes (if using), grated garlic, chopped parsley, kosher salt, and black pepper in a medium bowl and stir until well combined.

  • Step 3

    Slice half the Sunkist lemon as thinly as possible using a very sharp knife, removing any seeds as you come across them. Reserve remaining half for serving.

  • Step 4

    When dough is room temperature, arrange oven rack to the lower third of the oven and preheat to 400F degrees.

  • Step 5

    Knock off excess flour from dough and place dough onto a sheet of parchment paper. Roll or stretch dough to a circle or oblong shape ¼” thick using a rolling pin, your hands, or even a wine bottle. Transfer dough with parchment to a baking sheet.

  • Step 6

    Spread herb ricotta evenly over dough and arrange sliced lemons and sun dried tomatoes over top. Drizzle with honey or hot honey and a little more olive oil. Sprinkle with flakey sea salt and bake until golden brown, about 25-30 minutes. Carefully lift up the flatbread to check that the bottom is evenly browned and crisp, if not, bake for about 5 additional minutes.

  • Step 7

    Let flatbread cool for 5 minutes. Squeeze remaining lemon juice over top, then slice and serve.