Try this at Home: How to Make Flatbread with Charred Broccoli and Grapes

Photo: Penny De Los Santos

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"When you're putting the toppings on the flatbread, arrange them systematically, imagining each bite," says Alex.

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Photo: Penny De Los Santos

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"Cooking the broccoli a little past your comfort zone is good here — it will play nicely with the grapes," explains Alex.

Photo: Penny De Los Santos

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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.

Photo: Penny De Los Santos

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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.

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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.

Photo: Penny De Los Santos

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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.

Photo: Penny De Los Santos

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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.

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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.

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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.

Photo: Penny De Los Santos

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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.

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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.

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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.