Courgette, Artichoke & Pesto Flatbread

Name: Courgette, Artichoke & Pesto Flatbread
Total time: 60 min
Ingredients: Protein Bread; water; ricotta cheese; light mozzarella, drained, roughly chopped; parmesan cheese, finely grated; courgettes; artichoke hearts in oil, drained and patted dry

with creamy ricotta and grilled vegetables

60 min

courgette flatbread with ricotta and artichokes on a tray

By Izy Hossack
June 24, 2022

Why trust us?

A high-protein pesto flatbread, topped with creamy ricotta and mozzarella cheese, grilled courgettes and artichoke hearts. A delicious summer dinner or lunch.

Ingredients

8 Persons

1 packet

Protein Bread
230 ml

water
250 g tub

ricotta cheese
125 g ball

light mozzarella, drained, roughly chopped
10 g

parmesan cheese, finely grated

black pepper, freshly ground

2 medium

courgettes
100 g

artichoke hearts in oil, drained and patted dry
3 tbsp

basil pesto

Preparation

1

Preheat the oven to 180C/350F fan (200C/400F non-fan). Line a baking tray with a non-stick liner or baking paper.
2

Add the protein bread mix and water to a medium bowl and stir to combine. Spread out on the baking tray into a large rectangle, rest for 30 minute so it can thicken then bake for 10 minutes.
3

Spread the ricotta over the surface of the dough and cover with the mozzarella and parmesan. Season with black pepper and bake for a further 15 minutes.
4

Meanwhile, slice the courgettes thinly into coins then grill in a griddle pan over a high heat.
5

Top the baked flatbread with the grilled courgettes, artichokes and pesto. Cut into 8 pieces and serve.
1

Enjoy!