I love flatbread pizzas because they’re quick to prepare and endlessly customizable, but this Meyer Lemon Flatbread Pizza is a standout favorite.

The sweet tanginess of Meyer lemon slices, paired with creamy ricotta, earthy arugula, and a drizzle of honey, creates a flavor combination that’s both refreshing and indulgent.

It’s the perfect balance of savory and citrusy for any occasion.

This Meyer Lemon Flatbread Pizza is a delightful twist on traditional pizza, combining fresh citrus with creamy and savory toppings.

It’s light yet satisfying and makes a great appetizer, lunch, or dinner option.

Meyer Lemon Flatbread Pizza
Pin
Print

Meyer Lemon Flatbread Pizza

Recipe by JoanneCourse: Main or AppetizerCuisine: Mediterranean-InspiredDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

12

minutes
Calories

320

kcal

Ingredients

  • 2 flatbreads or naan (store-bought or homemade)

  • 1 cup ricotta cheese

  • 1 Meyer lemon, thinly sliced (seeds removed)

  • 1 cup arugula

  • 1/4 cup grated Parmesan cheese

  • 1 tablespoon olive oil

  • 1 teaspoon honey (optional, for drizzling)

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • Red pepper flakes (optional, for garnish)

Directions

  • Preheat the Oven:
  • Preheat your oven to 425°F (220°C). Place a baking sheet or pizza stone inside to heat.
  • Prepare the Flatbreads:
  • Brush each flatbread with olive oil on both sides. This helps crisp them up while baking.
  • Spread the Ricotta:
  • Spread a generous layer of ricotta cheese evenly over each flatbread. Sprinkle with salt and black pepper for seasoning.
  • Add the Meyer Lemons:
  • Arrange the thinly sliced Meyer lemons over the ricotta. Overlapping slightly is fine, as they will soften while baking.
  • Bake the Flatbreads:
  • Transfer the flatbreads onto the preheated baking sheet or pizza stone. Bake for 10–12 minutes, or until the flatbreads are golden and crispy, and the lemons have softened.
  • Add Toppings:
  • Remove the flatbreads from the oven and immediately sprinkle with grated Parmesan cheese and fresh arugula. Drizzle with honey, if desired, for a hint of sweetness.
  • Serve:
  • Slice the flatbreads into pieces and serve warm. Garnish with red pepper flakes for a touch of heat, if desired.

Notes

  • Ricotta Substitute: If you’re not a fan of ricotta, cream cheese or goat cheese can be used as alternatives.
  • Add Protein: Top with thinly sliced prosciutto or grilled chicken for a heartier flatbread.
  • Lemon Slicing Tip: Use a mandoline slicer for ultra-thin and even slices of Meyer lemon.
  • Wine Pairing: Pair with a crisp Sauvignon Blanc or Pinot Grigio to enhance the citrus flavors.

Storage and Warming Leftovers

  • Storage: Store leftover flatbread pizza in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Reheat in a 350°F oven for 5–7 minutes or until warmed through. Avoid microwaving as it may make the flatbread soggy.
  • Freezing: This recipe is best enjoyed fresh and is not recommended for freezing.