Ricotta Cheese And Basil Flatbread Recipes

WHIPPED BASIL RICOTTA

Steps:

• Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.

GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL

Steps:

• Roasted Garlic Oil:
• Place oil and garlic in a blender and blend until smooth. Strain.
• Flatbread:
• Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
• Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
• Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
• Yield: 4 individual flatbreads or 1 large flatbread

RICOTTA CHEESE AND BASIL FLATBREAD

Steps:

• 1. Preheat oven to 400°F Spray a 10 x 15-inch baking pan with non-stick cooking spray. Combine garlic and olive oil, set aside.
• 2. Shape dough into a 9 x 13-inch rectangle. Place on prepared baking pan. Place the tray in the center of the oven and bake 12-15 minutes, or until light brown and cooked through. Remove from the oven. Brush with garlic oil, let stand 10 minutes.
• 3. Spread the ricotta on the cooked dough and top with the Parmesan cheese and the pecans. Use a pair of scissors to cut the basil leaves into pieces and sprinkle them over the flatbread. Serve immediately.
• Note: To make Basic Pizza Dough: Combine 1 1/8 teaspoons active dry yeast with 3/4 cup warm (about 110°F) water in a large bowl. Let sit 10 minutes to proof the yeast. Stir in 1 3/4 cups all-purpose flour, 1 tablespoons extra-virgin olive oil, 1 teaspoons kosher salt, 1/4 teaspoons ground black pepper and 1 tablespoons honey. Mix until a dough forms then turn onto a floured surface. Knead 5 minutes or until smooth. Lightly coat inside of mixing bowl with olive oil and return dough to bowl. Cover with plastic wrap and place in a warm, draft-free place for 30 to 45 minutes or until dough has doubled in size. Punch down dough and proceed as indicated in step 2 of the recipe.