Grilled Flatbread Pizza with Artichoke, Ricotta, and Lemon

I know, you never thought I'd say this but, this was way too lemon-y. There was absolutely no other taste. Less lemon, add garlic maybe? 

• 1 1/2 cups ricotta cheese
•  zest and juice of 1 lemon
• 3/4 tsp freshly ground black pepper
• 1 large or 2 small flatbreads
• 2 Tbsp extra virgin olive oil
• 1 1/2 cups marinated artichoke hearts
• 1/2 lemon, thinly sliced
• 1 cup baby spinach
• 1/4 cup fresh basil leaves
• crushed red pepper flakes, for serving

Preheat grill or grill pan over high heat. In a small bowl, stir together the ricotta, lemon zest, lemon juice, and black pepper. Brush both sides of the flatbread with olive oil and grill until lightly toasted and warm, about 2 minutes per side. Remove from heat.

Spread the ricotta mixture evenly on the flatbread and top with the artichokes and lemon slices. Grill until the ricotta mixture loosens slightly and the pizza is well heated, about 3 minutes. Transfer the pizza to a serving platter and garnish with the spinach, basil, and crushed red pepper flakes.

Serves 4

Total Time: 15 minutes

Recipe from www.purewow.com