If You Need a Quick, Cheesy Pick-Me-Up: This Is It
So, story time—I first whipped up this lemon basil cheese flatbread on a night when I was this close to ordering pizza again. My fridge was doing its classic tumbleweed impression (you know the one: condiments, a stray zucchini, half a lemon), but I did have some cheese and a bundle of basil that was definitely past its prime. I started throwing things together, and now this flatbread has become my go-to for when dinner needs to be both tasty and, like, half an hour ago. The best part? Even my notoriously picky cousin, who claims to hate basil, asked for seconds. Wonders never cease.
Why You’ll Love This (Or Why I Do, Anyway)
I often make this when I want to feel like I put in effort without actually breaking a sweat. My family goes nuts for it because it’s cheesy, there’s a bit of zing from the lemon, and honestly, it’s pretty hard to mess up. (Okay, full confession: I once burned the bottom because I got distracted by a cat video, but—live and learn!) If you love recipes where you can swap in whatever cheese you’ve got lying around, this is for you. Plus, it uses store-bought dough, so you won’t be kneading until your arms fall off.
Gather Your Ingredients (and a Few Options)
- 1 ball store-bought pizza dough (or naan, or honestly, even a tortilla in a pinch – just don’t tell my Italian neighbor)
- 1–2 cups shredded mozzarella cheese (sometimes I use a mozzarella-provolone mix if I’m feeling wild)
- 1/2 cup crumbled feta or goat cheese (my friend swears by feta, but goat cheese is creamier, so pick your favorite)
- Zest of 1 lemon (my grandma always insisted on organic lemons, but I use whatever’s on sale—just wash it well!)
- Juice of 1/2 lemon (adjust to taste—sometimes I use the whole lemon if it’s looking lonely)
- A handful of fresh basil leaves, torn (I’ve used dried in a pinch, but fresh is 100x better)
- Olive oil for drizzling (the good stuff if you have it, but any will do)
- Salt and pepper to taste
- Optional: chili flakes, garlic powder, or a sprinkle of parmesan (I get carried away sometimes)
How to Make This Flatbread (It’s Easier Than You Think)
- Preheat your oven to 220°C (425°F) or as hot as it’ll go. If you have a pizza stone, awesome; if not, just use a baking sheet. (Honestly, I usually forget to preheat the stone, and it still turns out fine.)
- Roll out your dough on a floured surface. I like mine kind of rustic-looking (translation: I can never get it round), but you do you.
- Transfer the dough to your oiled baking sheet. Brush with olive oil—don’t skimp here, it gives a lovely golden crisp.
- Scatter the mozzarella evenly. Then add crumbled feta or goat cheese. Sometimes I sneak a few extra cubes on my half—no shame.
- Sprinkle over the lemon zest, squeeze the lemon juice, and scatter basil on top (save some to add after baking if you want it extra fresh).
- Season with salt, pepper, and whatever optional bits you like. A tiny sprinkle of chili flakes is nice, just not too much, or everyone will blame me later.
- Bake for about 13-16 minutes, until the cheese is bubbling and the crust looks just how you like it. Don’t worry if the edges get a little crispy—that’s the best part. If it looks a bit odd halfway through, that’s normal, promise.
- Let it cool for a minute or two, add any extra fresh basil, and then slice it up. Try not to eat the whole thing while standing over the counter. (No judgement if you do.)
Notes from My Kitchen (A.K.A. Lessons Learned)
- I used to use way too much lemon. Actually, I find it works better if you start small and add more to taste after baking.
- Don’t skip the olive oil, unless you’re out—then just go for it anyway. Flatbread is forgiving.
- If you use naan, bake for a little less time so it doesn’t go cardboard-y. I learned that the hard way.
Variations I’ve Tried (And One That Didn’t Fly)
- Tried adding roasted red peppers once—big win. They give a lovely sweetness.
- Swap lemon for lime for a funky twist. Not traditional, but it’s good. (Just don’t tell the purists.)
- I once put anchovies on top, thinking I was all fancy. Nope. Wouldn’t recommend unless you’re a huge anchovy fan. Lesson learned!
If You Don’t Have Fancy Equipment—No Worries
I say a pizza stone is nice, but honestly, a regular old baking sheet works just fine. And if you don’t have a rolling pin, use a wine bottle (which, let’s be honest, is probably nearby anyway).
How to Store (If You Somehow Have Leftovers)
Pop leftovers in an airtight container and refrigerate. It’ll keep for a day or two, though honestly, in my house, it never lasts more than a day! Reheat in the oven for best results (microwave works, but it gets a bit floppy). I think this tastes better the next day—maybe I’m weird.
How I Love to Serve This (A Little Tradition)
We usually have this flatbread as a side with soup, or just as a snack while watching something silly on TV. It’s even better with a simple salad dressed with lemon vinaigrette. And if you’re feeling snacky at 11pm—don’t worry, I won’t judge.
Pro Tips (Things I Learned the Hard Way)
- I once tried rushing the bake and regretted it because the cheese wasn’t melted in the middle. Give it time!
- Use parchment paper if you’re worried about sticking—less cleanup, too. Actually, I find it works better if you flour the paper a bit first.
FAQ (Real Questions I’ve Been Asked!)
- Can I make this gluten-free? Absolutely! Just use your favorite gluten-free dough. I like the Minimalist Baker’s crust when I’m making it for my gluten-free mate.
- What if I don’t have basil? Try arugula or even spinach in a pinch. Or just skip it; the lemon and cheese are the stars anyway.
- Can I freeze this? You can, but it’s best fresh. If you must, wrap slices in foil and freeze. Reheat straight form frozen in a hot oven, but honestly, it does get a bit sad compared to fresh.
- Where do you get your cheese? Lately, I’ve been getting mine from the local market—sometimes I order from Murray’s Cheese if I want to splurge. But supermarket cheese is totally fine!
- Can kids help with this one? Oh, for sure! Mine love scattering the cheese (and eating half of it). Just be careful with the hot oven.
And there’s my slightly rambling guide to lemon basil cheese flatbread. I know it’s not the most traditional recipe, but it’s honest-to-goodness tasty, and that’s all that matters in the end. If you try it, let me know what fun twists you add! Or if you managed to save any for the next day—they say it’s possible, but I’m skeptical.
Ingredients
- 1 pre-made flatbread crust (about 10 inches)
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat your oven to 425°F (220°C). Place the flatbread crust on a baking sheet.
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2Brush the flatbread with olive oil. Spread the ricotta cheese evenly over the crust.
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3Sprinkle shredded mozzarella cheese over the ricotta layer.
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4Drizzle lemon juice over the cheese, then sprinkle with lemon zest, salt, and black pepper.
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5Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly and the edges are golden.
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6Remove from oven, top with fresh chopped basil, slice, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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