Lavash pizza with artichokes and mortadella

Ingredients:

• 1 cup whole milk ricotta
• Finely grated zest and juice of 1 lemon
• 2 lavash or other large flatbreads, cut in half
• 1 package (140 g) small arugula (about 8 cups)
• 1/4 bunch chives, cut into 2cm pieces (about 1/3 cup)
• 1 cup thinly sliced ​​marinated artichoke hearts
• 1/4 tbsp. grated parmesan
• 2 tablespoons extra-virgin olive oil
• 170 g thin slices of mortadella
• 2 tbsp pistachios

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat oven to 200°C.
2. In a small bowl, combine the ricotta, lemon zest, and a pinch of freshly ground black pepper. Spread the ricotta over the pita bread, almost to the edges, and transfer each piece to a baking sheet.
3. Bake, rotating the baking sheets halfway through, until the pita bread is golden brown and crispy around the edges, about 10 minutes.
4. 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 to combine.
5. Arrange the mortadella on the pizza; top with the arugula salad and sprinkle with pistachios.