Ricotta flatbread with roasted rhubarb, honey, and mint. A few simple real food ingredients, a quick and easy recipe and so yummy!
This week I was nostalgic for one particular summer of my life. A summer in my 20’s that was fueled, almost entirely, by strawberry shortcake.
Shortcake made with Bisquick (yes the processed mix kind), fresh strawberries from the farmers market, and whipped cream (if I could find any, otherwise plain yogurt).
It was one of the best summers of my life.
I was doing summer stock, living in a dorm room, without a care in the world. Obsessed with strawberries and loving my new dinner plans. Shortcake. Winning.
I don’t make Bisquick shortcake anymore (the more you know, ya know?) but I still love the idea of savory dough, berries (or something similar) and something creamy.
And here is where we get to the important stuff.
It’s my attempt to recreate my shortcake summer, but different, because you’ve all had shortcake and I already have a shortcake recipe on the blog.
Also, I STILL HAVE RHUBARB!
I’m not yelling at you, I just can’t get through this rhubarb so off we go.
Let me start by saying you can absolutely swap out the rhubarb for strawberries or raspberries or even peaches, plums or nectarines.
Roast the fruit the same way you roast the rhubarb (have you had roasted strawberries? Because HOLY %$#*) and make this super easy ricotta flatbread with a drizzle of honey and a scattering of fresh mint.
I used Trader Joe’s pizza dough for this recipe and it worked perfectly. Do you make your own pizza dough? Send me some! Seriously though any dough will work, homemade (it is quite easy, I like this gluten free recipe and this whole grain recipe) and sometimes it’s nice to not make every single bit from scratch. Trader Joe’s pizza dough, a really good ricotta, fresh fruit, honey, and mint. Done and done. I was just loving the idea of a quick recipe that brought me back to that shortcake summer.
The summer I got drunk, sat on an ant hill, ended up in the ER with an allergic reaction to ant bites, crashed my car because I also had a reaction to the steroids given for the ant bite reaction, and still made it on stage that night for the opening number of 42nd Street, tap, tap, tapping away! And then I ate strawberry shortcake as a post show dinner. Oh to be young and stupid again ????
This ricotta flatbread with roasted rhubarb could easily be a crowd pleasing appetizer, a rock star breakfast (not the “healthiest” but I’ll let it slide) or naturally you could just call it dinner. I had leftovers when I made it and brought them to my sister’s for a bbq. We ended up throwing the leftover flatbread right on the grill and OMG! So incredibly delicious!
I used a smaller cookie sheet or sheet tray for this recipe. You could roll the dough out to fit a conventional size full sheet tray, but you would need more ricotta and more rhubarb. I love my quarter size sheet tray, I tend to use it for a lot of recipes.
Ricotta flatbread with roasted rhubarb, honey, and mint. Yup, this is a winner.
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
- 8-10 stalks of rhubarb
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp raw honey (plus more for drizzling)
- pizza dough (recipe instructions are for Trader Joe's Pizza dough, but any pizza dough will work, gluten free to make this recipe GF)
- 1 cup part-skim ricotta cheese
- 1 tbsp freshly torn mint leaves
- Slice rhubarb into 2½" pieces. Toss together with honey, lemon zest, and lemon juice. Spread out evenly on a baking sheet and roast in 350°
ovenfor 8 minutes or until just tender. Remove and allow to rest.
- Preheat oven to 450°
- Allow dough to come to room temperature for 10 minutes. Sprinkle flour on a clean work surface and roll dough into a rectangle to fit your quarter baking sheet. Place in oven for 8-10 minutes or until brown.
- Remove from oven, top with 1 cup ricotta cheese, and carefully arrange rhubarb on top of
ricotta. Put back in ovenfor 5 minutes.
- Allow to rest for a few minutes then drizzle with honey and fresh mint
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