Artichoke & Olive Flatbread with Rosemary & Creamy Ricotta
Labor Day

Artichoke & Olive Flatbread

with Rosemary & Creamy Ricotta

40 MIN
$16.99 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Artichoke & Olive Flatbread with Rosemary & Creamy Ricotta
Title
  • 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
Prepare the ingredients
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.

Assemble & bake the flatbread
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.

Finish & serve your dish
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!

Tips from Home Chefs

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Artichoke & Olive Flatbread

Prepare the ingredients
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.

Assemble & bake the flatbread
Finish & serve your dish
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!

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