1lemonwashed well and thinly sliced and cut in half
¾cupshredded mozzarella cheese
1tbs.olive oil
salt and pepper
chopped basil for serving
Instructions
Preheat oven to 425 degrees.
Heat a medium skillet over medium heat then add 1 tbs. olive oil. Add in ground sausage and break up with spoon, cooking until no longer pink (about 4-5 minutes). Remove from heat.
Spread 1/2 cup of ricotta onto each naan flatbread, spreading towards the edges into an even layer. Sprinkle each lightly with salt and pepper. Separate the cooked ground sausage between the two naans, then top each with the chopped artichoke hearts. Layer on thin slices of lemon (see chef's note) and top each with mozzarella cheese.
Place naan breads onto cooking sheet lined with tin foil. Place in preheated oven and cook until cheese has melted, about 10 minutes. To make cheese extra golden, broil for an additional 2-3 minutes! Top with basil and serve warm.
Notes
Chef's Note: If you can't get on board with lemon slices, simply zest your lemon and sprinkle onto the ricotta layer when assembling your flatbreads. You'll get the same delicious tangy flavor without any lemon rind!