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Lemon-Ricotta Herbed Flatbread

Source of Recipe

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Lemon-Ricotta Herbed Flatbread

Cooking Light - March 2016 - David Bonom,
Serves 8 (serving size: 2 pieces)
Total time: 25 Minutes

A light layer of creamy ricotta sprinkled with fresh herbs dresses up store-bought crust in this bread starter. Lemon juice and rind add just the right flavor lift.

Ingredients:
1/2 cup part-skim ricotta cheese
1 tablespoon grated fresh pecorino Romano cheese
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1 (10.5-ounce) whole-wheat pizza crust (such as Stonefire)
1 tablespoon chopped fresh chives
1/4 teaspoon freshly ground black pepper

Preparation:
1. Place a large cast-iron skillet in oven; preheat oven to 400°.

2. Combine first 6 ingredients in a small bowl. Spread ricotta mixture evenly over crust, leaving a 1/2-inch border around the edges. Place crust on preheated cast-iron pan.

3. Bake in the center of the oven at 400° for 12 minutes or until crust is crisp. Place crust on a cutting board. Sprinkle evenly with chives and pepper; cut into 16 pieces. Serve warm or at room temperature.

One serving equals: Calories 153; Fat 6.8 g (Satfat 2.3 g, Monofat 3.5 g, Polyfat 0.4 g); Protein 6 g; Carbohydrate 1 g; Fiber 3 g; Cholesterol 5 mg; Sodium 272 mg