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–+ servings

Lemon Ricotta Flatbread with Snap Peas

A fresh and vibrant flatbread topped with creamy ricotta, zesty lemon, and crisp snap peas, perfect for a light meal or appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, main
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Flatbread Dough
  • 2 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Olive Oil
  • 3/4 cup Water Warm
Toppings
  • 1 cup Ricotta Cheese
  • 1 tablespoon Lemon Zest
  • 2 tablespoons Lemon Juice
  • 1 cup Snap Peas Trimmed and halved
  • 2 tablespoons Fresh Basil Chopped
  • 1 tablespoon Olive Oil For drizzling

Method
 

Prepare the Dough
  1. In a mixing bowl, combine flour and salt. Gradually add warm water and olive oil, mixing until a dough forms.
  2. Knead the dough on a floured surface for about 5 minutes until smooth. Let it rest for 10 minutes.
Bake the Flatbread
  1. Preheat the oven to 475?F (245?C). Roll out the dough on a floured surface to your desired thickness.
  2. Transfer the rolled dough to a baking sheet. Bake for 8-10 minutes until golden.
Prepare the Toppings
  1. In a bowl, mix ricotta cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
  2. Blanch the snap peas in boiling water for 1-2 minutes, then transfer to ice water to stop cooking.
Assemble and Serve
  1. Spread the ricotta mixture over the baked flatbread. Top with snap peas and sprinkle with fresh basil.
  2. Drizzle with olive oil and serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

For extra flavor, consider adding a sprinkle of red pepper flakes or a drizzle of honey before serving.

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