Asparagus & Lemon Ricotta Flatbread - Clean Eating Magazine

Asparagus & Lemon Ricotta Flatbread

This easy asparagus and lemon ricotta flatbread is ready in just 30 minutes and costs just $10 to make, making it a perfect choice for a budget weeknight meal.
Asparagus & Lemon Ricotta Flatbread image


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Prepared pizza dough is easiest to work with when it’s at room temperature, so take it out of the fridge 20 to 30 minutes ahead. If you have a pizza stone, stretch or roll the dough out on parchment paper and slide the whole thing onto the stone. If the dough resists, let it rest for 5 minutes, then return and stretch again.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • Whole-wheat flour, for dusting
  • 1 lb whole-grain pizza dough, 
room temperature (NOTE: Purchase an all-natural dough or check out our Whole-Wheat Pizza Dough.)
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1 oz Romano or Parmesan cheese, grated, divided
  • 12 oz asparagus, trimmed, halved crosswise and thinly sliced lengthwise
  • 3 oz whole-milk ricotta cheese
  • Zest of 1 lemon
  • Red pepper flakes, to taste


  1. Preheat oven to 500˚F with rack in upper third of oven. Line an 18 x 13-inch rimmed baking sheet with parchment paper. Dust a clean work surface with flour and roll out dough to an 18 x 13-inch rectangle; transfer to sheet.
  2. In a small bowl, combine oil, garlic and oregano and brush over surface of dough. Sprinkle two-thirds of Romano over crust. Arrange asparagus in an even layer over top. Dollop with ricotta and sprinkle with lemon zest, pepper flakes and remaining one-third of Romano.
  3. Bake in upper third of oven until crust is golden and cheese is bubbly, 8 to 10 minutes.

Nutrition Information

  • Serving Size: ¼ of flatbread
  • Calories: 552
  • Carbohydrate Content: 75 g
  • Cholesterol Content: 18 mg
  • Fat Content: 22.5 g
  • Fiber Content: 11 g
  • Protein Content: 20.5 g
  • Saturated Fat Content: 5.5 g
  • Sodium Content: 692 mg
  • Sugar Content: 6 g