Tonight was a slow night at my house. One of those days when not too much happens, when I spend long hours on the living room floor with my girls, playing whatever character I am currently to be in my toddler's scene of make believe. Days like this make my hands itch to try a new recipe, but without making a grocery store run; therefore I inevitably end up in my kitchen rummaging around for ideas.
I've gotten accustomed to throwing a pizza or a flatbread together with all sorts of ingredients. Spicy sausage, peaches, balsamic vinegar and fresh arugula. Leftover carnitas meat with barbecue sauce and onions. You name it. Making a dough is by far one of my favorite tasks in the kitchen, and if you like a thinner, slightly crispier pizza dough, you'll like this one as much as I do. Enjoy.
Ricotta Flatbread with Prosciutto and Caramelized Leeks
1 package dry active yeast
1 teaspoon honey
1 cup warm water (105 to 115 degrees F.)
3 cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil (plus more for brushing)
1/4 cup pine nuts
3 oz. prosciutto, torn to small pieces2 tablespoons oil
1/2 teaspoon salt
3 large leeks, white parts only, chopped
1 1/4 cup ricotta cheese
1. First make the flatbread dough. Add 1/4 cup warm water (105 to 115 degrees F.), 1 teaspoon honey and 1 package dry active yeast to a large bowl. Let stand approximately 5-10 minutes for the yeast to activate, then add the rest 3/4 cup of warm water, 1 teaspoon salt, 1 tablespoon olive oil and one cup flour. Whisk mixture until well mixed.
2. Switch to a wooden spoon (or attach the dough hook to stand mixer) and add the rest of the flour, until a smooth dough forms. Place into lightly greased bowl and flip to coat the dough in oil. Cover with a damp towel or plastic wrap and place in a warm place for 40-45 minutes, until doubles in size. Once it has doubled, punch down the dough, cover and let stand for another 20 minutes.
3. While dough is rising, prep toppings for flatbread. In a dry, medium pan over medium-high heat, add the pinenuts. Roast, mixing often to prevent burning, until golden brown and aromatic. Remove from heat. To the same dry pan over high heat now, add the torn prosciutto pieces (work in batches to prevent crowding the pan- that will steam, not crisp, the prosciutto). Cook until the prosciutto has browned and crisped, remove and do the next batch. Set aside.
4. To this same pan, now over medium-low heat, add 2 tablespoons of oil, 1/2 teaspoon of salt and the chopped leeks and cook, stirring occasionally, for about 10 minutes until light golden brown and caramelized. Set aside.
6. Preheat oven to 500 degrees F. Flip the dough out onto a floured, clean surface and roll it out to about 1/4 inch thickness, about 18-20 inches long. On a large cookie sheet, sprinkle about 1/2 teaspoons cornmeal (from high above so it covers more the surface evenly), then gently place dough on cookie sheet.
7. Bake the flatbread for about 6-8 minutes, until golden brown and completely cooked on the bottom and easily lifts off the baking sheet.* Remove from oven, let cool slightly. Spread the ricotta cheese, top with caramelized leeks, crisped prosciutto and toasted pine nuts. Drizzle with honey. Slice and enjoy!
* Watch you dough as it bakes. As my dough started to grow a large air pocket I pierced it gently with a sharp tipped knife.
All content is my own unless otherwise stated.