Flatbread with Charred Broccoli and Roasted Grapes

Alex Guarnaschelli shows us how to make flatbread in a skillet. "When you're putting the toppings on the flatbread, arrange them systematically[, imagining each bite," says the Iron Chef.]

Total Time:
2 hr 45 min
25 min
1 hr 30 min
50 min

two 8-inch flatbreads

  • For the dough:
  • 1 1/4 teaspoons active dry yeast
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • Kosher salt and freshly ground pepper
  • 2 teaspoons honey
  • Extra-virgin olive oil, for brushing
  • For the toppings:
  • 1/2 pound seedless red grapes (about 1 1/2 cups)
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon yellow mustard seeds
  • 1 head broccoli, cut into florets, stems peeled and sliced
  • Kosher salt
  • 1/2 teaspoon red pepper flakes
  • 3 cloves garlic, thinly sliced
  • 1 cup ricotta cheese
  • 6 sprigs thyme, leaves stripped
  • Freshly ground pepper
  • Grated parmesan cheese, for topping
  • Make the dough.

  • Combine the yeast and 3/4 cup warm (110 degrees F) water in a large bowl; stir to dissolve the yeast, then set aside until foamy, about 5 minutes. Sift 3/4 cup flour into the bowl and blend with a wooden spoon until smooth.

  • Add 1 teaspoon salt, a few grinds of pepper and the honey and mix to blend. Sift the remaining 1 cup flour into the bowl and mix until incorporated. Transfer the dough to a floured surface and knead until smooth, 3 to 5 minutes. Brush a large bowl with olive oil and add the dough. Cover with plastic wrap and let rest in a warm place until doubled in volume, about 1 1/2 hours.

  • Roast the grapes.

  • Preheat the oven to 400 degrees F. Toss the grapes with 2 tablespoons olive oil on a parchment-lined baking sheet. Roast until wrinkled, 12 to 15 minutes. Meanwhile, bring the vinegar, sugar and mustard seeds to a simmer in a small saucepan over medium heat. Cook until the liquid is reduced by about half, 5 to 8 minutes. Remove the grapes from the oven (leave the oven on) and let cool slightly. Combine the grapes and the vinegar mixture in a bowl; set aside.

  • Cook the broccoli.

  • Heat a large ovenproof saute pan over high heat. When it gets hot, remove from the heat and add 3 tablespoons olive oil and the broccoli; season with salt and the red pepper flakes. Return to the heat and cook, stirring from time to time, until the broccoli chars, 10 to 12 minutes, adding 1 more tablespoon olive oil and the garlic during the last 2 minutes of cooking. (Add a splash of water if the pan is too dry.) Place the pan in the oven and cook until the broccoli is tender, about 5 more minutes. Set aside to cool; leave the oven on.

  • Prepare the ricotta.

  • Put the ricotta in a medium bowl. Season with salt and stir in the thyme and 2 tablespoons olive oil. Taste for seasoning. Set aside.

  • Roll out the dough.

  • Press the dough gently and turn it out onto a floured surface. Divide in half and roll each piece into a loose ball. Cover with a kitchen towel and let rest 15 minutes. Flatten the dough, then roll out each piece into an 8-inch round. Place on a lightly oiled baking sheet.

  • Cook the flatbread.

  • Heat the remaining 2 tablespoons olive oil in a 9-to-10-inch ovenproof saute pan over medium-high heat. When it begins to smoke lightly, turn off the heat and add one round of dough.

  • Return to medium-high heat and cook, pressing the dough gently with a spatula to keep it flat, until slightly brown on the underside, 2 to 3 minutes.

  • Season the dough lightly with salt and pepper, then flip and press with the spatula. Pour off any excess oil from the pan.

  • Add the toppings.

  • While the underside cooks, spread half of the ricotta mixture on top.

  • Arrange half of the grapes and broccoli on the ricotta. Transfer the pan to the oven to warm through, about 5 minutes.

  • Transfer the flatbread to a cutting board, cut it into slices and top with parmesan cheese. Repeat to make another flatbread.

  • Photograph by Penny de los Santos

You can make the dough and toppings in advance, then assemble the flatbreads at the last minute. "Cooking the broccoli a little past your comfort zone is good here - it will play nicely with the grapes."

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    This recipe is featured in:

    Cheese Guide