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Recipe Grilled Lemon Artichoke and Ricotta Flatbread

Grilled Lemon, Artichoke and Ricotta Flatbread

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    30 mins

  • Cooking

    10 mins

Vegetarian Fusion Vegetable Appetizer Lunch Dinner Easy Recipes Less Than 60 mins

What You Will Need

Ingredients

  • 2 Tbsp. olive oil
  • 1 large flatbread
  • 1 ¼ cups grated mozzarella cheese
  • 1 ½ cups marinated artichoke hearts
  • ½ lemon, thinly sliced
  • 1 cup arugula

Seasoning

  • 1-2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Oil

Sauce Mix

  • 1 ½ cups ricotta
  • zest and juice from 1 lemon
  • ¾ tsp. ground black pepper

Made with
Lee Kum Kee products

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil

How to make it

  1. In a bowl, combine the ricotta, lemon zest, lemon juice, and black pepper.
  2. Heat a grill over high heat. Brush the olive oil on both sides of the flatbread. Place the flatbread on the grill and cook until warm and toasted, about 2 minutes on each side.
  3. Remove the flatbread from the grill and spread the ricotta mixture onto the flatbread. Top with the grated mozzarella. Add the artichoke hearts and lemon slices on top. Place the flatbread back on the grill and cook for 3 minutes or until the mozzarella is melted. 
  4. Remove the flatbread from the grill. Add the arugula on top. Drizzle Lee Kum Kee Chiu Chow Style Chili Oil over the top. Enjoy! 

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