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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.
Recipe Card
ingredients
- 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
Method
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.