Ricotta Flatbread with Fennel and Calabrian Hot Honey

Ricotta, fennel, calabrian hot honey and Cucina Moderna Peppercorn Cream come together for a modern, restaurant style flatbread with layers of delicious flavor. Ready in just 25 minutes, this delectable flatbread is a must try.
Servings: 16
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Made With

Peppercorn Cream


  • 1 package (2 ct., 14 ounces) flatbreads
  • 1 tablespoon olive oil
  • 1 bulb, small fennel halved, thinly sliced, fronds reserved (about 1 cup)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup CUCINA MODERNA® Peppercorn Cream
  • 1 cup shredded mozzarella cheese
  • 3/4 cup ricotta cheese
  • 1 tablespoon honey
  • 1 teaspoon Calabrian chilies in oil drained, minced
  • 1/4 cup pistachios coarsely chopped


  • Preheat oven to 450ºF. Heat oil in small skillet on medium-high heat. Cook fennel 2-3 min., stirring occasionally, until edges begin to brown. Season with salt and pepper.
  • Place crusts on 2 large baking sheets. Spread sauce evenly to the edges of both crusts. Top evenly with cooked fennel and mozzarella cheese. Add small spoonfuls of ricotta.
  • Bake 8-10 min., or until cheese is melted and golden brown.
  • Combine honey and chiles in small bowl. Drizzle with honey mixture and sprinkle pistachios and reserved fennel fronds before serving.


Flatbread crusts are sold in the deli or bakery section of the grocery store. Substitute 1 ready-to-use thin pizza crust (12-inch), or individual naan breads in place of the flatbreads.
Sprinkle with cooked chopped pancetta for an extra pop of flavor.