Labor Day

Artichoke & Olive Flatbread

with Rosemary & Creamy Ricotta

40 MIN

$16.99 4 Servings

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From the Test Kitchen

For this crispy, delicious flatbread, you'll mix fluffy ricotta with garlic béchamel to spread onto the pizza dough, then top it with tangy, briny bites of artichoke hearts and mixed olives, plus fragrant rosemary.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

500 Cals (est.)

View Full Nutrition

fresh

ingredients

22 oz Pizza Dough
1 bunch Rosemary
1 oz Pitted Niçoise Olives
½ cup Marinated Artichoke Hearts
1 oz Pitted Castelvetrano Olives (May Contain Pits)
⅓ cup Béchamel Sauce
¼ cup Grated Romano Cheese
½ cup Part-Skim Ricotta Cheese

step-by-step

instructions

1 Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Halve the Niçoise and Castelvetrano olives (removing the pits if necessary). Halve the artichokes lengthwise. Wash and dry the rosemary; pick the leaves off the stems. In a bowl, combine the ricotta, béchamel, and half the romano; season with salt and pepper.

2 Assemble & bake the flatbread

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, top the dough with the ricotta mixture, halved olives, halved artichokes, and rosemary leaves. Drizzle with olive oil and season with salt. Bake, rotating the sheet pan halfway through, 14 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

3 Finish & serve your dish

Carefully transfer the baked flatbread to a cutting board. Cut into equal-sized pieces. Serve the finished flatbread garnished with the remaining romano. Enjoy!