---
title: Rosemary Ricotta Flatbread
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/rosemary-ricotta-flatbread-54d222906ced6e7e1b8b4568
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
  - Flatbread
rating: 4.0
rating_count: 319
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/rosemary-ricotta-flatbread.avif"
---
@pizza dough{1%ball}
@rosemary{1%sprig}
@leek{1%whole}
@ricotta cheese{½%cup}
@red grapes{1%cup}
@arugula{2%cups}
@olive oil{3½%tsp}
@salt{to taste}
@pepper{to taste}

Preheat oven to 425°F. Let pizza dough sit at room temperature. Strip leaves from rosemary and finely chop. Trim ends off leek, halve white part lengthwise, and thinly slice. Clean slices by soaking in cold water, shaking gently, then scooping out to remove any grit.

Grease a #baking sheet{} lined with foil. Stretch dough by hand into a rough rectangle on the sheet, keeping it even. Poke thoroughly with a fork, season with salt, and sprinkle with half the rosemary. Bake ~{20%minutes} until slightly crisp.

Meanwhile, place red grapes on another #baking sheet{}. Toss with remaining rosemary, ½ tsp olive oil, and season with salt and pepper. Roast ~{6%minutes}.

Heat 2 tsp olive oil in a #medium skillet{} over medium heat. Add leeks and season with salt and pepper. Sauté ~{6%minutes} until softened.

Remove partially baked flatbread from oven. Top with ricotta cheese, roasted grapes, and sautéed leeks. Scatter arugula over top and drizzle with remaining ½ tsp olive oil. Return to oven ~{5%minutes} until arugula slightly wilts.

Cut into squares and serve immediately.