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Artichoke-Mortadella Flatbread Pizzas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-milk ricotta cheese
Finely grated zest and juice of 1 lemon
Freshly ground pepper
2 pieces lavash or other large flatbread, halved
1 5-ounce package baby arugula (about 8 cups)
1/4 bunch chives, cut into 1-inch pieces (about 1/3 cup)
1 cup sliced marinated artichoke hearts
1/4 cup grated parmesan cheese
2 tablespoons extra-virgin olive oil
Kosher salt
6 ounces thinly sliced mortadella
2 tablespoons pistachios


  • Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Combine the ricotta, lemon zest and a few grinds of pepper in a small bowl. Spread the ricotta mixture on the lavash, almost to the edges; transfer each piece to a baking sheet. Bake, switching the baking sheets halfway through, until the lavash is golden and crisp around the edges, about 10 minutes.
  • Combine the arugula, chives, artichokes and parmesan in a large bowl. Add the lemon juice and olive oil, season with salt and pepper and toss. Arrange the mortadella on the pizzas; top with the arugula salad and pistachios.

Nutrition Facts : Calories 510, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 55 milligrams, Sodium 950 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 23 grams

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