Description
This Antipasto Ricotta Flatbread is a Mediterranean-inspired dish that combines creamy ricotta, tangy pesto, and savory toppings like olives and artichokes on a crispy flatbread crust. It’s easy to make, customizable, and perfect as a main dish or appetizer for any occasion.
Ingredients
1 1/2 cups warm water
0.25-ounce package instant yeast
1 tbsp sugar or honey
3 cups all-purpose flour
1 tsp salt
2 tbsp olive oil, divided
2 cloves garlic, minced
1/4 cup pesto (store-bought or homemade)
1/2 cup ricotta cheese
1/4 cup thinly sliced salami (optional)
1/2 cup pitted mixed Greek olives or kalamata olives
1/2 cup marinated artichoke hearts
1 cup shredded mozzarella cheese
Fresh basil or parsley for garnish
Freshly cracked black pepper, dried oregano, and crushed red pepper flakes for seasoning
Instructions
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In the bowl of a stand mixer, combine warm water, yeast, and sugar or honey. Let it sit for 5-10 minutes until foamy.
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Using the dough hook, add salt and slowly incorporate the flour, one cup at a time, until a dough forms. Add 1 tablespoon olive oil and mix until incorporated. Add additional flour if needed.
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Cover the dough with a damp towel and let it rise for 20-30 minutes, or until it doubles in size.
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Preheat your oven to 400°F (200°C).
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Roll out the dough on a floured surface to your desired thickness.
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Transfer the dough to a baking sheet, brush with the remaining olive oil, and sprinkle with minced garlic.
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Bake for 5-6 minutes until the dough puffs up slightly. Remove from the oven.
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Spread the pesto and ricotta cheese over the dough, then top with salami, olives, artichokes, and mozzarella cheese.
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Bake for another 10-12 minutes, or until the cheese is melted and bubbly, and the crust is lightly browned.
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Garnish with fresh herbs, black pepper, oregano, and crushed red pepper flakes before serving.
Notes
For a vegetarian version, omit the salami.
Use dairy-free cheese and a plant-based ricotta to make it dairy-free.
Add roasted vegetables like red peppers or spinach for extra flavor and nutrition.
For a gluten-free option, swap in gluten-free flour.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
