This Asparagus and Ricotta Flatbread is a healthy dinner treat! Crispy flatbread topped with creamy ricotta and tender asparagus. Quick, veggie-rich, and satisfying, it’s perfect for any night—drizzle with olive oil or lemon for a wholesome, flavorful meal that’s both elegant and effortless!
Recipe Tips and Tricks
- Dough Stretch: Roll thin—crisps up better, cooks evenly.
- Asparagus Prep: Blanch briefly—keeps it tender, not tough.
- Ricotta Spread: Mix with seasoning—spreads smooth, boosts flavor.
- Hot Oven: Bake at 425°F—ensures a golden, crispy base.
- Light Topping: Don’t overload—keeps flatbread from getting soggy.
Why You’ll Love This Recipe
You’re going to absolutely adore this Asparagus and Ricotta Flatbread—it’s a healthy dinner delight that’ll make your evenings feel special and nourishing! You’ll love how the crispy flatbread base pairs with creamy ricotta and tender asparagus, creating a light yet satisfying meal that’s packed with fresh flavors and wholesome goodness. It’s quick to throw together, turning simple ingredients into a veggie-rich dish that’s perfect for those busy nights when you need something fast and healthy, or those cozy evenings when you want a little elegance without the fuss.
The oven works its magic in under 20 minutes, leaving you with a golden, delicious flatbread that’s as pretty as it is tasty—ideal for pairing with a salad or enjoying on its own. Drizzle it with olive oil, a squeeze of lemon, or a sprinkle of herbs, and you’ve got a versatile, crowd-pleasing winner that’s loaded with nutrients and pure joy—great for family dinners or a quiet night in. This recipe’s simplicity and fresh taste will make it a go-to—pure, healthy bliss in every bite!
Asparagus and Ricotta Flatbread
Crispy flatbread with ricotta and asparagus—healthy dinner freshness!
Ingredients
- 1 whole-grain flatbread dough (store-bought, about 12x8 inches) or homemade equivalent
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- ¾ cup part-skim ricotta cheese
- 2 tablespoons olive oil (divided)
- 1 garlic clove, minced
- 1 teaspoon lemon zest (optional)
- Salt and pepper to taste (about ¼ teaspoon each)
- 2 tablespoons grated Parmesan cheese (optional, for topping)
- Fresh basil or parsley, chopped (for garnish)
- Optional: a side salad or lemon wedges for serving
Instructions
- Hey there, let’s whip up an Asparagus and Ricotta Flatbread that’ll make your dinner healthy and oh-so-delicious! Preheat your oven to 425°F—get it nice and hot! If your flatbread dough is store-bought, let it sit out for 10-15 minutes to soften up—roll or stretch it out on a parchment-lined baking sheet into a thin, rustic rectangle, about 12x8 inches. Homemade? Even better—just roll it thin for that crispy vibe!
- Bring a small pot of water to a boil, toss in those asparagus pieces, and blanch ‘em for 2-3 minutes until they’re bright green and just tender—drain and rinse with cold water to stop the cooking. Set ‘em aside—they’re ready to star! In a small bowl, mix the ricotta with a tablespoon of olive oil, minced garlic, lemon zest if you’re using it, and a pinch of salt and pepper—stir it up until it’s smooth and flavorful.
- Drizzle the flatbread dough with the other tablespoon of olive oil, then spread that ricotta mixture evenly over the top—keep it light, like a creamy canvas. Arrange the blanched asparagus pieces over the ricotta—line ‘em up or scatter ‘em artsy, your call!
- Sprinkle with a little more salt and pepper, and if you’ve got Parmesan, dust it over the top for that nutty finish. Pop it into the oven and bake for 12-15 minutes—watch the edges turn golden and the asparagus get perfectly tender.
- Pull it out—oh, that cheesy, garlicky smell!—and let it cool for a few minutes so it’s easy to slice. Sprinkle with fresh basil or parsley for that green pop, then cut it into squares or wedges—serve it up warm, maybe with a little salad or lemon wedge on the side. Grab a piece and dive into this healthy dinner treat—it’s crispy, creamy, and oh-so-good!
Notes
- Blanch asparagus—keeps it vibrant and tender, not chewy!
- Roll dough thin—crisps up better, holds toppings well.
- Perfect with a side—turns it into a full, healthy meal!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 245Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 18mgSodium 325mgCarbohydrates 23gFiber 5gSugar 3gProtein 12g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Flatbread Dough: Store-bought whole-grain or homemade—keeps it light and healthy.
- Asparagus: Fresh, medium stalks roast well—trim woody ends.
- Ricotta: Part-skim for less fat—full-fat adds richness.
- Olive Oil: Extra-virgin for drizzling—enhances flavor and health benefits.
- Garlic: Fresh minced or rubbed—adds subtle warmth.
- Lemon: Zest or juice brightens it—optional but fresh.
- Salt and Pepper: Flaky sea salt and fresh pepper—adjust to taste.
- Parmesan: Optional grated topping—adds nutty depth.
Variations and Substitutions
This flatbread loves a remix! Swap asparagus for zucchini, spinach, or cherry tomatoes—keeps it fresh and green. No ricotta? Use goat cheese, feta, or a dairy-free spread—still creamy! Trade flatbread dough for naan, pita, or a gluten-free base—adjust baking time. Add protein with prosciutto, grilled chicken, or chickpeas—boosts heartiness. Want heat? Sprinkle chili flakes or a drizzle of hot sauce. Gluten-free? Use GF dough—it’s easy! Mix in caramelized onions, mushrooms, or herbs like rosemary for extra flavor—serve with a side salad or soup for a fuller meal. This recipe bends to your pantry and taste buds—make it yours!
Storage Options
- Refrigerator: Store in an airtight container for up to 2 days—crust softens slightly.
- Freezer: Freeze unbaked flatbread for up to 1 month; bake from frozen, adding 5-10 minutes.
- Reheating: Warm in the oven at 350°F for 10 minutes—crisps it back up.
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