Antipasto Ricotta Flatbread

Recipe by The Gourmet RD

Antipasto Flatbread. If it wasn't already a thing, it certainly is now. You know antipasto, right? Salami, pancetta, provolone, mozzarella, olives, artichokes, pickled veggies, all piled on a platter , just waiting to be devoured.  And

Ingredients

• 1½ cups warm water
• ¼ oz instant yeast
• 1 tbsp honey
• 1 tsp coarse salt plus more for baking
• 3½ cups whole wheat pastry flour plus more for kneading
• 2 tbsp olive oil (divided)
• 3 cloves garlic (minced)
• 8 oz ricotta cheese
• 1 medium lemon (zest and juice)
• 2 oz uncured salami (thinly sliced)
• ½ cup mixed olives
• 1 cup marinated artichokes (chopped)
• 8 oz fresh mozzarella cheese (sliced)
• ¼ cup fresh basil and/or fresh oregano
• ground black pepper and crushed red pepper flakes

Method

1. In the bowl of a stand mixer, whisk together warm water, yeast and honey. Allow to sit 5-10 minutes, until foamy. Using the dough hook, turn mixer on medium. Add salt, then slowly add flour, one cup at a time, until dough forms.
   
   Add one tablespoon olive oil and mix until incorporated. Add additional flour, if needed. Place a damn towel over the dough and allow to sit, 20-30 minutes, until dough has doubled in size.
   
   Preheat oven to 400 degrees. Remove dough from the bowl and transfer to a floured cutting board. Work dough into a nice ball, then cut into two balls. Working with one ball at a time, use a rolling pin to roll out dough to desired thickness.
   
   Place on a baking stone or baking sheet and brush with remaining tablespoon olive oil and sprinkle with salt. Bake for 8 minutes, until starting to brown. Remove from oven.
   
   Spread minced garlic over the crust. Repeat with second ball of dough. Heat oven to a low broil.
   
   In the meantime, in a medium mixing bowl, whisk together ricotta and lemon zest and juice. Spread mixture over flatbreads. Top with salami, olives, artichokes and sliced mozzarella.
   
   Place under broiler and allow to cook 5-6 minutes, until mozzarella is melted and bubbly. Top with basil, oregano, black pepper and crushed red pepper flakes. Slice and serve.

View the recipe instructions at The Gourmet RD