Description

This flatbread "pizza" is so easy and delicious, you'll wonder why you never made it before. It makes a great last minute meal or even an appetizer.

Ingredients

• 5 slices center cut bacon
• 1 T. reserved bacon grease
• 12 oz. bag frozen artichoke hearts, thawed and drained
• 1 T. canola oil
• 2 garlic cloves, minced
• 1/4 t. red pepper flakes
• 15 oz. part-skim ricotta cheese
• 1 T. fresh lemon zest
• 1/4 c. grated Parmesan cheese, plus more for sprinkling
• 1/2 t. kosher salt, plus more as needed
• freshly ground black pepper
• 3 T. freshly squeezed lemon juice
• 1 sheet lavash
• 1 c. baby arugula
• olive oil

Steps

1. Preheat oven to 425 degrees. Line a large sheet tray with parchment paper.
2. Cook bacon in a large skillet over medium-high heat until golden and crispy, about 3 minutes per side; transfer to a paper towel-lined plate to drain. Chop into bite-sized pieces.
3. Remove all but 1 T. bacon grease from skillet; add artichoke hearts; cook over medium heat until golden brown, 3 - 4 minutes. Add canola oil, garlic and pepper flakes; saute until garlic is fragrant, 1 minute. Remove from the heat; set aside.