-
- Prep
- 20
-
- Total
- 39
-
- Serving
- 8–10
Made With
Ingredients
- 1 (13.8-ounce) can refrigerated pizza crust
- 1 tablespoon extra-virgin olive oil
- 2/3 pound medium shrimp, peeled and deveined, chopped
- 1 garlic clove, minced
- 2 tablespoons finely chopped parsley
- 3/4 cup Dragone® Whole Milk Ricotta Cheese
- 2 tablespoons chopped oregano, plus more for garnish
- 2/3 cup marinated artichokes, chopped
- 2/3 cup roasted red pepper, chopped
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly cracked black pepper
Directions
Heat the oven to 400ºF for dark or nonstick pans (425ºF for all other pans).
Spray a 17x11-inch pan with sides with cooking spray.
Unroll dough in pan. Starting at the center, press the dough into 17x11-inch rectangle. Bake about 8 minutes or until light brown.
Heat the olive oil in a skillet over medium-high heat. Add the shrimp and garlic and saute until the shrimp are pink and cooked through, about 2 minutes. Add the parsley and saute for 30 seconds. Remove from pan.
Combine the Dragone® Whole Milk Ricotta Cheese with the oregano. Spread the Dragone® Whole Milk Ricotta Cheese mixture onto the flatbread. Top with artichokes, red peppers and shrimp. Sprinkle with lemon juice and season with salt and pepper. Serve and enjoy!
Ricotta Recipes
- Prep
- 10
- Total
- 55
Mac ‘n Cheese
- Prep
- 5
- Total
- 15
Ricotta Cheese Waffles With Fruit
- Prep
- 20
- Total
- 1 hr 40
