Grilled Veggie Flatbread with Ricotta Cheese
Circle B Kitchen
I've included the recipe for flatbread below, but you could also easily use a purchased one. Just heat it on a grill or griddle before adding your toppings.
Grilled Flatbreads (recipe below)
Grilled Veggies (any mix of veggies you like; zucchini, red onion, peppers, eggplant, tomato, etc)
Ricotta Cheese (either store-bought or homemade)
For the Ricotta Cheese
1 cup ricotta
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
In a medium bowl, stir together the ricotta and the remaining ingredients. Set aside.
For the Veggies
Slice your veggies about 1/4 to 1/3 of an inch thick and either brush them with a little olive oil or spray them with olive oil spray. Season them with salt and pepper and then lay them cross-wise on a hot grill or grill pan. Cook them for 3-4 minutes per side or until they have developed good grill marks and are cooked through. Remove them from the grill and place on a cutting board. Cut them into chunks and season again with salt and pepper. While they're still hot you can also sprinkle them with thyme and/or rosemary.
For the Flatbread (Makes 2 medium-sized flatbreads)
Recipe adapted from Food52
This recipe makes 2 flatbreads, each the size of the one in the above photo. You can halve the recipe if you only need one flatbread, or freeze half of it after kneading.
3 cups bread flour (396 g)
1 teaspoon kosher salt (3.5 g)
1 teaspoon instant yeast (4 g)
1 1/4 cups water (292.5 g)
1/4 cup extra-virgin olive oil (43 g), plus more for brushing
Flaky salt, for finishing
Leaves of 1 to 2 sprigs rosemary, for finishing, optional
In a large bowl, whisk the flour and salt to combine. Add the yeast and mix to combine.
Place the flour, salt and yeast in a large bowl or the bowl of a stand mixer. Whisk to combine and with the mixer on low, add the water and olive oil. If using a stand mixer, increase the speed to medium and using the dough hook, knead for 4-5 minutes. If mixing by hand, remove to a lightly floured work surface and knead the dough until it forms a smooth ball, 6 to 9 minutes
Transfer the dough to a medium, lightly oiled bowl. Loosely cover, and let rise until the dough is double in size, about an 1 hour.
Preheat the grill or grill pan until smoking hot. Clean and oil the grates of the grill.
While the grill is heating up, divide the dough in half to make 2 medium-sized flatbreads; it will be on the sticky side, so oil your hands a little to make the dough easier to handle. Holding the dough on its outside edges, stretch it gently, letting gravity do most of the work to form it into an oblong shape. Stretch the dough and place it onto an oiled baking sheet. Carefully place it onto the hot grill and cook until golden brown, 3 to 4 minutes per side. Top your flatbread with the chopped grilled vegetables and then dot the whole thing with spoonfuls of the ricotta cheese. Cut into squares to serve.