Asparagus & Fresh Ricotta Grilled Flatbread
Recipe type: Lunch, Dinner, Appetizer, Pizza
Cuisine: Italian, Spring
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
I'm picturing this flatbread and others like it taking center stage at lots of relaxed dinners on my patio this summer next to a plate of prosciutto and a bowl of barely dressed arugula. There will probably we white wine and tiki torches involved as well--can you tell how excited I am for summer's arrival?!?
  • about 8 fairly thick Asparagus Spears
  • 2 Tbsp. minced Herbs (I used a combination of chives, tarragon, and mint.)
  • 1 grapefruit-sized ball Pizza Dough (I used ¼ of this recipe)
  • about 1 c. Fresh Ricotta Cheese
  • 3 Tbsp. chopped PistachiosFor the Vinaigrette:
  • zest of ½ Lemon
  • 2 tsp. Lemon Juice
  • 1 tsp. Honey
  • 1 Tbsp. Extra Virgin Olive Oil
  1. Hold the asparagus stalks by the tough end (the part you'd usually snap off) and run a vegetable peeler along the top, down to the tip to create long, this ribbons. Place the asparagus ribbons in a small bowl with the mixed herbs.
  2. Light a grill or heat a grill pan over medium-high heat on the stovetop. Stretch or roll the pizza dough into long rectangle, large circle, or whatever shape makes sense for the grill you're using. Oil the grates of the grill or the grill pan and gently lay the pizza dough on the hot surface. Grill until the bottom half has cooked through and has brown grill marks, 2-3 minutes. Flip and repeat.
  3. While the flatbread is grilling, make the lemon vinaigrette for the asparagus. Combine the lemon zest and juice, honey, and olive oil in a small lidded jar and shake until well combined. Season the asparagus with salt and pepper, then drizzle with the vinaigrette, and toss to dress.
  4. When the flatbread is done cooking, arrange the asparagus salad over the top. Dollop spoonfuls of fresh ricotta over the asparagus and finish by sprinkling on the pistachios. Cut into pieces and serve.
Recipe by strawberryplum at