Lavash pizza with artichokes and mortadella
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 510, total fat 32 G., saturated fats 11 G., proteins 23 G., carbohydrates 34 G., fiber 3 G., cholesterol 55 mg, sodium 950 mg, sugar 0 G.
Calories 510, total fat 32 G., saturated fats 11 G., proteins 23 G., carbohydrates 34 G., fiber 3 G., cholesterol 55 mg, sodium 950 mg, sugar 0 G.
When you crave a delicious homemade pizza and don't want to mess around with dough, lavash or any other flatbread you have on hand will do the trick. Spread it with ricotta and bake until crispy, then top it with thin slices of Bolognese sausage (mortadella) and a light salad of arugula and marinated artichokes in a lemon dressing. Quick, juicy, and healthy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup whole milk ricotta
- Finely grated zest and juice of 1 lemon
- 2 lavash or other large flatbreads, cut in half
- 1 package (140 g) small arugula (about 8 cups)
- 1/4 bunch chives, cut into 2cm pieces (about 1/3 cup)
- 1 cup thinly sliced marinated artichoke hearts
- 1/4 tbsp. grated parmesan
- 2 tablespoons extra-virgin olive oil
- 170 g thin slices of mortadella
- 2 tbsp pistachios
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Recipes with similar ingredients: pita, ricotta cheese, Parmesan cheese, mortadella sausage, lemon zest, arugula, Artichokes, pistachios
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven; preheat oven to 200°C.
- In a small bowl, combine the ricotta, lemon zest, and a pinch of freshly ground black pepper. Spread the ricotta over the pita bread, almost to the edges, and transfer each piece to a baking sheet.
- Bake, rotating the baking sheets halfway through, until the pita bread is golden brown and crispy around the edges, about 10 minutes.
- Combine the arugula, chives, artichokes, and Parmesan in a large bowl. Add the lemon juice and olive oil, season with salt and pepper, and toss to combine.
- Arrange the mortadella on the pizza; top with the arugula salad and sprinkle with pistachios.
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