A little about categorizing bread. Our system is not scientific by a long shot. We've placed them into table, flat, dessert, and fried. Table bread may include loaves of sandwich-type bread or something designed to serve as a loaf or dinner bun at the table. Flat is generally un-yeasted bread that is flat (duh!). Fried can be pan-fried or deep-fried. Dessert is for delectables such as banana bread. The words dressing and stuffing are interchangeable, depending where you live. Many will contain bread, others may not. This is dizzying.
1½ cups ricotta cheese
Zest and juice of 1 lemon
¾ teaspoon freshly ground black pepper
1 large or 2 small flatbreads
2 tablespoons extra-virgin olive oil
1½ cups marinated artichoke hearts
½ lemon, thinly sliced
1 cup baby spinach
¼ cup fresh basil leaves
Crushed red-pepper flakes, for serving
Preheat a grill or grill pan over high heat. In a small bowl, stir together the ricotta, lemon zest, lemon juice and black pepper. Brush both sides of the flatbread with olive oil and grill until lightly toasted and warm, about 2 minutes per side. Remove from heat. Spread the ricotta mixture evenly on the flatbread and top with the artichokes and lemon slices. Grill until the ricotta mixture loosens slightly and the pizza is well heated, about 3 minutes. Transfer the pizza to a serving platter and garnish with the spinach, basil and crushed red-pepper flakes.
Peace At The Dinner Table - Good Food Has No Borders!
