Ricotta Cheese and Basil Flatbread
- Yield: 12 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 212
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 15
- Sodium
- 334
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
1 lb. prepared pizza dough
2 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1 cup whole milk ricotta cheese
½ cup grated Parmesan cheese
½ cup coarsely chopped Fisher® Pecan Halves
½ cup tightly-packed basil leaves, washed
Directions
- 1. Preheat oven to 400°F. Spray a 10 x 15-inch baking pan with non-stick cooking spray. Combine garlic and olive oil, set aside.
- 2. Shape dough into a 9 x 13-inch rectangle. Place on prepared baking pan. Place the tray in the center of the oven and bake 12-15 minutes, or until light brown and cooked through. Remove from the oven. Brush with garlic oil, let stand 10 minutes.
- 3. Spread the ricotta on the cooked dough and top with the Parmesan cheese and the pecans. Use a pair of scissors to cut the basil leaves into pieces and sprinkle them over the flatbread. Serve immediately.
- Note: To make Basic Pizza Dough: Combine 1 tsp. active dry yeast with ¾ cup warm (about 110°F) water in a large bowl. Let sit 10 minutes to proof the yeast. Stir in
- 1¾ cups all-purpose flour, 1 Tbsp. extra-virgin olive oil, 1 tsp. kosher salt, ¼ tsp. ground black pepper and 1 Tbsp. honey. Mix until a dough forms then turn onto a floured surface. Knead 5 minutes or until smooth. Lightly coat inside of mixing bowl with olive oil and return dough to bowl. Cover with plastic wrap and place in a warm, draft-free place for 30 to 45 minutes or until dough has doubled in size. Punch down dough and proceed as indicated in step 2 of the recipe.