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Artichoke & White Bean Baked Flatbread with Whipped Ricotta

This Lemony Artichoke & White Bean Flatbread is a vegetarian, high-fibre, and diabetes-friendly recipe layered with creamy whipped ricotta, fresh herbs, and tangy artichokes—all on a crisp whole grain base.
Servings: 1 serving
Calories: 374kcal
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients

  • ¼ cup white beans canned, drained and rinsed
  • ⅓ cup ricotta cheese part-skim
  • ¼ cup spinach fresh, finely chopped
  • 1 tsp lemon zest
  • 1 tbsp basil chopped
  • 1 tsp olive oil
  • 1 tsp garlic minced
  • 1 pinch salt
  • 1 pinch pepper
  • 1 flatbread small, whole grain
  • ¼ cup artichoke hearts marinated, chopped
  • 1 pinch chili flakes optional
  • 2 tsp balsamic glaze for drizzling

Equipment

  • Baking sheet
  • Mixing bowl
  • Zester or microplane

Instructions

  • Preheat oven to 375°F (190°C).
  • In a mixing bowl, mash the white beans until smooth but still slightly chunky.
    ¼ cup white beans
  • Add in the ricotta, spinach, lemon zest, basil, olive oil, garlic, salt, and pepper. Mix until everything is well combined.
    ⅓ cup ricotta cheese, ¼ cup spinach, 1 tsp lemon zest, 1 tbsp basil, 1 tsp olive oil, 1 tsp garlic, 1 pinch salt, 1 pinch pepper
  • Crisp your flatbread by baking it in the preheated oven for 2–3 minutes to firm it up slightly.
    1 flatbread
  • Spread whipped ricotta mixture evenly over the flatbread, top with artichokes and sprinkle with chili flakes (if using).
    ¼ cup artichoke hearts, 1 pinch chili flakes
  • Bake for 8–10 minutes, until the flatbread is warm and the edges are slightly crisp.
  • Top with torn fresh basil, a microplane of lemon zest, and a light drizzle of balsamic glaze.
    2 tsp balsamic glaze

Cooking Tips

  • Make It Crispier: Pre-bake your flatbread a little longer if you like extra crunch.
  • Dairy-Free Version: Use a plant-based ricotta or whipped tofu with lemon and herbs for a vegan option.
  • Extra Protein Boost: Add more mashed beans to the ricotta blend or top with roasted chickpeas.
  • Customize the Toppings: Add roasted red peppers, olives, or arugula for more flavour and nutrients.
  • Meal Prep Friendly: Mix the ricotta topping ahead of time and store in the fridge for up to 2–3 days.

Nutrition

Nutrition Facts
Artichoke & White Bean Baked Flatbread with Whipped Ricotta
Serving Size
 
1 flatbread
Amount per Serving
Calories
374
% Daily Value*
Fat
 
11.3
g
17
%
Saturated Fat
 
4.8
g
30
%
Cholesterol
 
25.6
mg
9
%
Sodium
 
423.2
mg
18
%
Potassium
 
687.5
mg
20
%
Carbohydrates
 
50.4
g
17
%
Fiber
 
7.4
g
31
%
Sugar
 
3.1
g
3
%
Protein
 
19.9
g
40
%
Vitamin C
 
12.9
mg
16
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
345.5
mg
35
%
Iron
 
3.7
mg
21
%
Magnesium
 
95.1
mg
24
%
Zinc
 
2.5
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.