Crispy Spring Veggie Flatbread Pizza
A quick and easy flatbread pizza topped with fresh spring veggies, ricotta cheese, and a crispy crust, perfect for a light and flavorful seasonal meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 store-bought or homemade flatbread (8–10 inches in diameter, thin crust like naan or lavash)
- 1 cup (240g) whole-milk ricotta cheese
- 1 minced garlic clove
- 1 teaspoon lemon zest
- 1 cup (about 130g) asparagus spears, trimmed and cut into 2-inch pieces
- ½ cup (75g) fresh peas, shelled (or thawed frozen peas)
- 6–8 radishes, thinly sliced
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Handful of baby spinach or arugula, washed and dried
- Squeeze of fresh lemon juice
- Fresh herbs (such as basil or chives), chopped
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat.
- In a medium bowl, combine ricotta cheese, minced garlic, lemon zest, salt, and pepper. Mix until creamy and smooth.
- Trim and cut asparagus into 2-inch pieces. Thinly slice radishes. Shell and rinse peas. Toss asparagus and peas with olive oil, salt, and pepper.
- Place the flatbread on a baking sheet or preheated pizza stone. Spread the ricotta mixture evenly over the flatbread, leaving a small border around the edges.
- Evenly distribute the asparagus and peas over the ricotta, then layer the radish slices on top. Drizzle a little more olive oil over everything.
- Bake for 12–15 minutes, or until the edges of the flatbread are golden and crispy and the veggies are tender but still vibrant.
- Remove from oven and immediately scatter baby spinach or arugula over the top. Squeeze fresh lemon juice and sprinkle with chopped fresh herbs.
- Optionally, add red pepper flakes and adjust salt and pepper to taste.
- Slice and serve warm.
Notes
Watch the flatbread carefully after 10 minutes to avoid burning. Tent with foil if veggies brown too quickly. For crispiest crust, preheat baking surface. Do not overload toppings to prevent sogginess. Add fresh greens after baking to keep them vibrant. Lemon zest in ricotta brightens the flavor.
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 275
- Sugar: 4
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 5
- Protein: 10
Keywords: flatbread pizza, spring veggies, ricotta, quick recipe, easy pizza, seasonal recipe, vegetarian, fresh vegetables