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Golden asparagus and ricotta flatbread with fresh herbs on rustic wooden board, crispy edges and creamy white cheese

Asparagus & Ricotta Flatbread

A spring-inspired flatbread with creamy ricotta, roasted asparagus, and a hint of lemon zest for brightness.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb store-bought pizza dough
  • 1 bunch asparagus about 1/2 lb, trimmed
  • 1 cup whole-milk ricotta
  • 1/2 cup shredded mozzarella
  • 2 tbsp olive oil divided
  • 1 garlic clove minced
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • Fresh basil leaves for garnish

Method
 

  1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. Roll out pizza dough on a floured surface to a 12x8 inch rectangle. Transfer to prepared baking sheet.
  3. Toss asparagus with 1 tbsp olive oil and salt. Arrange in a single layer on a separate baking sheet.
  4. Bake asparagus for 8 minutes until tender-crisp. Remove and let cool slightly, then cut into 2-inch pieces.
  5. Brush dough with remaining 1 tbsp olive oil and sprinkle minced garlic evenly over the surface.
  6. Spread ricotta over dough, leaving a 1/2-inch border. Top with mozzarella, roasted asparagus, and red pepper flakes.
  7. Bake for 10-12 minutes until crust is golden and cheese is bubbly.
  8. Remove from oven and immediately sprinkle with lemon zest. Garnish with torn basil leaves before serving.

Notes

For extra flavor, drizzle with honey before serving. Can substitute zucchini or broccolini for asparagus.