Fast potato and ricotta flatbread with sweet pea pistou

Heat the oven to 400°F.

• Thinly slice the potatoes into rounds.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the potatoes in a single layer, season with salt and pepper, and cook, turning once, until starting to soften, 3 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.

 
While the potatoes are cooking, toast the flatbreads.

• On a sheet pan, place the flatbreads side by side and brush the tops lightly with oil. Bake the flatbreads until lightly toasted, 1 to 2 minutes. Remove from the oven.

While the flatbreads are toasting, prepare the lemon ricotta.

• Zest and juice the lemon, keeping the zest and juice separate. The juice will be divided between the ricotta and the salad. Set aside the zest for garnish.

In a small bowl, stir together the ricotta and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.

Carefully spread the sweet pea pistou evenly over the flatbreads, leaving a ½-inch border around the edges. Arrange the potatoes in an even layer, dollop the ricotta all over, and sprinkle with as many chile flakes as you like. Bake until the flatbreads are crisp, the potatoes are lightly browned, and the ricotta is melted, 8 to 10 minutes. Transfer to a cutting board and cut into squares.

 
While the flatbreads are baking, prepare the dill and the salad. 

• Strip the dill fronds from the stems. Set aside for garnish.

In a medium bowl, toss together the arugula, 1 tablespoon [2 TBL] lemon juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt, pepper, and more lemon juice and oil as desired.