The salted ricotta flatbread is a tasty appetizer, main course, or single dish, easy and quick to make.
Based on ricotta, without yeast, low, crispy outside and soft inside, and very tasty with simple ingredients, it is perfect for family dinner or with friends and can also be an excellent fridge-emptying recipe if you have cold cuts to use up that you can add to the dough.
Read how to make salted ricotta flatbread with the easy recipe you will find below, as usual, right after the photo 😉
You might also be interested in the following savory flatbread recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10.5 oz ricotta
- 1 egg
- 1.75 oz grana (grated)
- 3.5 oz cooked ham (sliced)
- 3.5 oz scamorza (or provolone)
- 0.875 cups flour
- salt
Preparation of Salted Ricotta Flatbread
In a large bowl, place the ricotta.
Add the egg and a pinch of salt and mix until you have a homogeneous mixture.
Incorporate the grated grana and the flour.Cut the scamorza into cubes and add it to the mixture.
Chop the ham slices and add them, mixing thoroughly.
Line a 9.5-inch diameter cake tin with a sheet of parchment paper.Pour the prepared mixture into it and press it down and level it to fill the entire cake tin.
Bake in a preheated static oven at 392°F for about twenty-five minutes, until golden.
Remove from oven, let cool slightly, and serve your salted ricotta flatbread.
Notes
Discover other flatbread recipes by Chez Bibia by clicking HERE.
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