Grilled Flatbread with Artichokes & Ricotta: An Easy and Flavorful Summer Delight

Most flatbread recipes leverage the convenience and versatility of pizza dough, and this particular Grilled Flatbread with Artichokes & Ricotta is no exception. To simplify your cooking experience and save time, we highly recommend starting with store-bought or already-prepared pizza dough. This small shortcut allows you to focus on the exciting flavors and textures of the toppings, making a gourmet-style meal accessible to even the busiest home cooks.

Before we dive into the delicious details, let’s briefly address a common culinary query: what exactly is the difference between flatbread and pizza? While often used interchangeably, there are subtle distinctions. In my culinary perspective, a flatbread typically features a thinner, crispier crust, often presented in a more rustic, elongated, or irregular rectangular shape. It’s also common for flatbreads to forego a traditional tomato sauce, instead relying on olive oil, fresh herbs, or a creamy cheese base for flavor. Pizza, on the other hand, usually starts with a rounder, slightly thicker, and chewier dough base, and almost universally includes a sauce (unless specified as a “white pizza”). Regardless of the precise definition, one truth remains: both are utterly delicious and offer endless possibilities for creative toppings!

Preparing Your Flatbread Dough for Grilling

The foundation of any great flatbread is its crust. If you’re using pre-packaged pizza dough, the first crucial step is to allow it to come to room temperature. This makes the dough much more pliable and easier to work with, preventing it from snapping back when you try to roll it. Don’t stress about achieving a perfectly symmetrical shape; a rustic, free-form look adds to the charm of a homemade flatbread. Embrace the imperfections!

For approximately half a pound of dough, aim to roll it out into a rough rectangular shape measuring about 8 inches by 14 inches. The goal is to achieve a thin crust, ideally around 1/4-inch or less in thickness, which will bake up beautifully crispy on the grill. If your dough proves a bit stubborn and resists stretching, simply let it rest for another five minutes. This allows the gluten to relax, making it easier to roll out to the desired dimensions without tearing.

For those eager to master the art of grilling dough, I highly recommend consulting my detailed post on The Best Grilled Pizza Dough. It offers invaluable tips for handling, shaping, and achieving that perfect smoky, crispy crust every time. Grilling dough might seem intimidating at first, but with a few simple techniques, it becomes an incredibly rewarding cooking method.

Mastering the Grill Transfer: Tips for Perfect Flatbread

Once you’ve achieved the perfect rolled-out dough, preparing it for the grill is key to a successful, crispy flatbread. Begin by lightly brushing the entire surface of the dough with a good quality extra virgin olive oil. This not only prevents sticking but also contributes to a beautiful golden crust and a richer flavor. Next, season generously with coarse salt and freshly ground black pepper. These simple seasonings enhance the dough’s natural flavors and provide a delightful counterpoint to the rich toppings.

Transferring the delicate dough to a hot grill can be a bit challenging, but with a clever technique, it becomes much easier. Carefully fold the dough in half lengthwise, starting from one long end and bringing it over to meet the other. This compacts the dough, making it more manageable. Once folded, lightly brush the newly exposed surface with olive oil. Then, carefully flip it over and repeat the oiling process on the other side. This double oiling ensures both sides are ready for the grill and creates a non-stick surface. Now, your dough is perfectly prepped and ready for its grand entrance onto the grill grates.

While optional, adding some grilled lemon slices makes for a sophisticated and flavorful garnish that elevates the entire dish. If you choose to include them, prepare thinly sliced lemon by brushing both sides with olive oil. These will grill alongside your flatbread, developing a subtle smoky sweetness that beautifully complements the artichokes and ricotta.

Grilling the Flatbread Dough to Perfection

Now comes the exciting part: grilling the dough to achieve that signature crispy, slightly charred flatbread crust. Ensure your gas grill is preheated to medium-high heat. If you’re grilling the optional lemon slices, place them on the edges of the grill surface at this point, allowing them to char beautifully alongside your dough.

Carefully unfold the oiled dough and gently lay it directly onto the preheated grill grates. You might need to quickly use your tongs to stretch the edges slightly, helping it regain its desired rectangular shape. Close the grill cover promptly to trap the heat and encourage even cooking. After about one minute, lift an edge of the dough with your tongs to check its progress. You’re looking for bubbles forming on the surface and distinct grill marks on the underside.

Once those beautiful grill marks appear, it’s time to flip. Use sturdy metal tongs or a metal pizza peel for a smooth flip. Close the grill cover again and allow the second side to cook for approximately one minute. Again, lift to check for char marks. When both sides boast a lovely golden-brown hue with appealing char marks, your perfectly grilled flatbread crust is ready. Carefully transfer it to a large tray or cutting board – this is now the perfect crispy base for your Grilled Flatbread with Artichokes & Ricotta.

Elevating Your Ricotta and Crafting a Zesty Vinaigrette

While ricotta cheese is undeniably delicious on its own, for this flatbread, we’re taking its creamy goodness up a notch with a simple yet impactful flavor boost. By incorporating a touch of honey and fresh basil, alongside a sprinkle of salt and pepper, we create a ricotta mixture that is both sweet and savory, perfectly complementing the tart artichokes. I must give credit where it’s due: this brilliant ricotta upgrade was inspired by the original recipe from the talented folks at Half Baked Harvest, and it’s a game-changer!

But before we layer that exquisite ricotta, let’s prepare our vibrant lemon vinaigrette. This zesty dressing comes together in mere minutes and provides a bright, refreshing counterpoint to the richness of the cheese and artichokes. It’s meant to be drizzled sparingly over each serving, adding a burst of freshness without overwhelming the other flavors. Of course, if you prefer a simpler profile, you can always choose to omit it entirely – though we highly recommend giving it a try!

Assembling Your Delectable Grilled Flatbread with Artichokes & Ricotta

With your perfectly grilled flatbread crust cooling slightly on a tray, it’s time to assemble the star of the show. Begin by generously spreading the flavorful ricotta mixture over the entire surface of the warm crust. You can customize this step to your preference: if you love a rich, creamy bite, apply a thick layer; for a lighter touch, simply use less. Remember, the beauty of homemade is making it precisely your way! Once the ricotta is evenly spread, artfully scatter the drained, marinated artichoke hearts over the creamy layer. Their briny, earthy notes will provide a wonderful contrast to the sweet basil-infused ricotta.

The Final Warm-Up: Heating Your Toppings to Perfection

With your flatbread beautifully topped, it’s time for its final moment of heat. The goal here is to gently warm the ricotta and artichokes without over-grilling or burning the crispy crust you’ve already achieved. To do this, carefully place the assembled flatbread back on the grill, specifically on a cooler section if your grill has one. Close the grill cover and allow it to cook for a few minutes, until the ricotta softens and the artichokes are warmed through to your liking. Keep a close eye on it to prevent any charring of the toppings.

Alternatively, if you prefer not to use the grill for this final step, or if your grill doesn’t have a cooler zone, you can achieve excellent results by using your oven. Simply place the topped flatbread on a baking sheet and slide it into a preheated oven at 375°F (190°C). This method ensures the toppings heat up quickly and evenly, creating a perfectly warm and gooey flatbread without any risk of burning the bottom.

The Grand Finale: Finishing Touches and Serving Your Flatbread

The moment has arrived to transform your warm, topped flatbread into a culinary masterpiece with a few vibrant finishing touches. Elevate its freshness and complexity by generously scattering fresh baby arugula over the entire surface. The peppery bite of arugula provides a delightful contrast to the creamy ricotta and savory artichokes. Next, add a layer of freshly shaved Parmigiano Reggiano. Its salty, nutty notes will deepen the overall flavor profile. Arrange the beautifully grilled lemon slices you prepared earlier, adding a bright, smoky tang to each bite.

For those who appreciate a touch of heat, a sprinkle of crushed red pepper flakes offers a subtle kick. For a truly decadent twist, consider adding some very thinly sliced prosciutto at this point. The salty, delicate cured meat would introduce another layer of flavor and texture, making this flatbread even more irresistible.

Just before serving, complete the experience with a light drizzle of the zesty lemon vinaigrette and a scattering of freshly chopped chives. The vinaigrette brightens all the flavors, while the chives add a delicate oniony freshness. Slice your magnificent grilled flatbread into serving pieces, sit back, and savor every bite of this extraordinary combination of textures and flavors. It’s truly a dish that captures the essence of summer, perfect for sharing with friends and family.

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More Delicious Ways to Enjoy Ricotta Cheese

If you’ve fallen in love with the creamy versatility of ricotta in this flatbread, you’re in for a treat! Ricotta cheese is a fantastic ingredient that lends itself beautifully to both sweet and savory applications. Explore these other delightful recipes that highlight ricotta’s incredible texture and flavor:

• Ricotta Pancakes with Brown Butter-Maple Syrup & Blueberry Compote: A fluffy, decadent breakfast or brunch option.
• Basil & Ricotta Ravioli: A comforting, homemade pasta dish that’s surprisingly easy to make.
• One-Pan Pasta with Ricotta, Artichokes & Mushrooms: A simple, flavorful weeknight meal that minimizes cleanup.