Ingredients

• 1 cup whole-milk ricotta cheese
• Finely grated zest and juice of 1 lemon
• Freshly ground pepper
• 2 pieces lavash or other large flatbread, halved
• 1 5-ounce package baby arugula (about 8 cups)
• 1/4 bunch chives, cut into 1-inch pieces (about 1/3 cup)
• 1 cup sliced marinated artichoke hearts
• 1/4 cup grated parmesan cheese
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 6 ounces thinly sliced mortadella
• 2 tablespoons pistachios

Instructions

1. Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Combine the ricotta, lemon zest and a few grinds of pepper in a small bowl. Spread the ricotta mixture on the lavash, almost to the edges; transfer each piece to a baking sheet. Bake, switching the baking sheets halfway through, until the lavash is golden and crisp around the edges, about 10 minutes.
2. Combine the arugula, chives, artichokes and parmesan in a large bowl. Add the lemon juice and olive oil, season with salt and pepper and toss. Arrange the mortadella on the pizzas; top with the arugula salad and pistachios.
3. Photograph by Ryan Dausch