Grilled Flatbread Pizza with Artichoke, Ricotta & Lemon

Fancy Without the Fuss – Summer’s Breeziest Gourmet Bite

Hey there, flavor seekers! Chef Jamie here—and today, I’m bringing you a recipe that’s low-key fancy, impossibly fresh, and perfect for those “let’s keep it chill but delicious” kind of evenings. Say hello to Grilled Flatbread Pizza with Artichoke, Ricotta & Lemon—aka, the pizza that makes you feel like you’re on a breezy patio in the Mediterranean without ever leaving your backyard.

I made this one warm evening with a glass of lemonade in hand and music in the background. No kneading dough, no sauce simmering on the stove for hours—just a handful of fresh, bold ingredients that come together in under an hour. It’s light, flavorful, and absolutely stunning on a plate.

So, grab your flatbread, fire up the grill, and let’s build the perfect summer pizza.

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🍽 Why This Flatbread Pizza Works

This isn’t your average pizza night—it’s more like a summer daydream on a crust. Here’s why you’re going to fall hard for it:

• Creamy whipped ricotta creates the dreamiest, tangy base

• Lemon zest and juice bring the bright, sunny vibes

• Marinated artichokes add that fancy, briny punch

• Grilled flatbread brings the crisp and the char

• Fresh spinach and basil give it a vibrant, herbal finish

You don’t need a pizza stone, a mixer, or even an oven. This one’s built for effortless elegance and major flavor payoff.

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🛒 Ingredients (Serves 4)

We’re keeping things super simple here. Each ingredient plays a role, and together—they sing.

For the Base:

• 1½ cups ricotta cheese – creamy, dreamy, and light

• Zest and juice of 1 lemon – for brightness and zing

• ¾ tsp freshly ground black pepper – a little kick, a lot of flavor

• 1 large or 2 small flatbreads – store-bought or homemade, up to you

• 2 tbsp extra-virgin olive oil – for brushing and boosting richness

For the Toppings:

• 1½ cups marinated artichoke hearts – drained and roughly chopped

• ½ lemon, thinly sliced – yes, the whole slice (rind and all) gets grilled

• 1 cup baby spinach – added fresh right at the end

• ¼ cup fresh basil leaves – torn or whole, for that fragrant punch

• Crushed red pepper flakes (optional) – if you like a little heat

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🔥 Let’s Get Grilling

This recipe comes together in four breezy steps: mix the ricotta, grill the flatbread, build your pizza, and finish it with fresh greens.

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1. Mix the Ricotta

In a bowl, combine ricotta cheese, lemon zest, lemon juice, and black pepper. Give it a good stir until smooth and creamy. You want it light and fluffy, but bold in flavor.

Chef tip: If your ricotta’s a little too thick, add a splash of olive oil or a teaspoon of lemon juice to thin it slightly. You want it spreadable, not runny.

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2. Grill the Flatbread

Heat your grill or grill pan over high heat. If you’re using a grill, clean the grates and oil them lightly to avoid sticking.

Brush both sides of the flatbread with olive oil and lay it directly on the hot grill. Grill for 2 minutes per side, just until it’s warmed through and gets those gorgeous char marks. We’re talking crispy edges and smoky flavor that take this pizza to the next level.

Remove from the grill and place on a tray or large cutting board.

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3. Assemble & Warm It Up Again

Spread your lemony ricotta mixture evenly over the warm flatbread. Don’t be shy—this is your creamy, tangy base.

Now top it with your chopped artichoke hearts and a few thin slices of lemon. Yep, you heard me right—grilled lemon slices. They caramelize slightly and soften, giving a citrusy burst in every bite.

Return the flatbread to the grill for another 2–3 minutes, just until everything’s heated through and the edges crisp up again.

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4. Finish with Freshness

Once off the grill, it’s time to give this beauty the fresh treatment.

Scatter baby spinach and basil leaves over the top. Tear the basil if the leaves are large—it’ll release even more aroma.

Finish with a sprinkle of red pepper flakes, a drizzle of olive oil, or a final crack of black pepper, if you’re feeling fancy.

Serve warm. Cut into wedges. Prepare to impress.

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🍕 Let’s Talk Crust

This recipe works with just about any flatbread or pre-made base:

• Store-bought naan – soft and chewy, grills like a dream

• Lavash or pita – thinner, crispier texture

• Homemade flatbread – if you’ve got the time, go wild!

Whatever you use, make sure it’s sturdy enough to hold the toppings without going soggy. The quick grilling keeps the base crisp, while warming the toppings to melty perfection.

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✨ Why Grilled Pizza Feels So Special

There’s something magical about grilled pizza. The charred crust, the subtle smokiness, the way flavors deepen over the fire—it turns a simple meal into an experience. And you’re not heating up the whole house with an oven in the middle of summer. That’s a big win in my book.

This recipe is:

• Perfect for summer dinner parties

• Easy to customize for vegetarians or picky eaters

• Great as a main or a shareable appetizer

You can make a big batch and slice them up for a grazing board with chilled wine or lemonade.

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🥂 Pair It Like a Pro

Need the perfect pairing to complete your Euro-inspired backyard vibe? Try one of these:

• Sparkling lemonade with fresh mint

• Crisp white wine like Sauvignon Blanc or Pinot Grigio

• Cucumber gin spritz if you’re feeling extra bougie

• Iced hibiscus tea with a touch of honey

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🔄 Variations to Try

Want to make this recipe your own? Go for it. Here are a few tasty spins:

• Add thin prosciutto slices before the final grill for a salty touch

• Swap spinach for arugula if you like a peppery bite

• Add a drizzle of balsamic glaze for that sweet-savory pop

• Use whipped feta instead of ricotta for a tangy twist

This is a canvas you can play with. Keep it bright, keep it light, and make it your own.

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🧊 Storing Leftovers

If you’ve got leftovers (rare, but hey, it happens), store them in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster oven or on a skillet over medium heat to crisp the crust again.

Just avoid the microwave—nobody wants a soggy flatbread situation.

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✨ Final Thoughts From the Chef

If you’ve ever thought, “I want something delicious, but I don’t want to cook for hours,” this Grilled Flatbread Pizza with Artichoke, Ricotta & Lemon is your new go-to.

It’s light but satisfying, fancy but foolproof. It turns a weeknight into a celebration and makes you feel like a total kitchen rockstar—with minimal effort.

Make it once and you’ll be dreaming of warm summer nights, citrusy bites, and that perfect ricotta-laced crust for weeks.

So go ahead—pour a glass of something cold, throw this beauty on the grill, and treat yourself to a dinner that feels like a vacation.

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