There are certain recipes I love to keep on hand that are simple, quick, and always a hit in the Nevilles’ house. These asparagus and ricotta flatbreads fall right into that category. They’re light, fresh, and ready in just 20 minutes. That means you can have something homemade on the table without spending hours in the kitchen.
What makes these flatbreads so special is the balance of flavors and textures. The base is a warm pitta bread that crisps up beautifully in the oven. On top, you spread ricotta whisked with lemon zest, parmesan, and olive oil. It’s creamy yet light, with the lemon adding a brightness that makes every bite feel fresh.
The asparagus takes things to another level. Tossed with lemon juice and olive oil, it roasts until tender with just the right char on the tips. Paired with the ricotta, it’s a perfect match. A final sprinkle of parmesan and a drizzle of olive oil pull everything together.
Another reason I love this recipe is its versatility. You can serve the flatbreads whole with a green salad for lunch, or slice them into wedges as a starter to share. They’re also great for family cooking. Children can help with the toppings, or you can let everyone design their own version.
And if asparagus isn’t what you have on hand, don’t worry. Try roasted peppers, ribbons of courgette, or even mushrooms. The creamy ricotta base works with so many toppings, so it’s easy to adapt depending on the season.
Think of these flatbreads as a fresher, lighter take on pizza night. They’re crisp, creamy, and satisfying without being heavy. Best of all, they look impressive but are simple enough to make any day of the week. Once you try them, I’m sure they’ll become a regular in your kitchen too.
Asparagus and Ricotta Flatbreads
Ingredients
- 4 large pitta breads
- 1 large bunch of asparagus
- 1 lemon
- 1 cup ricotta cheese 250g
- ¼ cup parmesan cheese grated (20g) plus more for serving
- 2 tbsp olive oil plus more for drizzling
Instructions
- Preheat the oven to 425ºF / 220ºC degrees.
- Wash and trim the asparagus then place in a bowl with 1 tablespoon olive oil and the juice of half a lemon. Season with salt and pepper.
- Whisk the ricotta cheese with the zest of one lemon, 1 tablespoon olive oil, and the grated parmesan cheese. Season with salt and pepper.
- Lay the pitta breads onto a large baking sheet.
- Spread with ricotta cheese and lay asparagus spears on top. Drizzle with some of the oil that the asparagus was tossed in.
- Bake in the oven for 12–15 minutes until the asparagus is charred.
- Top with parmesan shavings and a little extra lemon zest. Drizzle with a touch of olive oil.
Did you make this recipe?
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