Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil
- 1 recipe Flatbread, recipe below
- 1 (8-ounce) container ricotta cheese, drained
- Salt and freshly ground pepper
- 3 plum tomatoes, very thinly sliced
- 2 tablespoons chiffonade fresh basil
- Roasted Garlic Oil:
- 1/2 cup olive oil
- 6 cloves roasted garlic
- 1 1/2 cups warm water (105 to 110 degrees F)
- 1/2 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive or canola oil, plus more for bowl
Roasted Garlic Oil:
Place oil and garlic in a blender and blend until smooth. Strain.
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
Recipe courtesy of Bobby Flay
Recipe courtesy of Alex Guarnaschelli