Grilled Flatbread with Ricotta Cheese, Heirloom Tomatoes, & Arugula

Photography By Michael Fornataro | December 01, 2014

Ingredients

  • 1-1/2 cups warm water
  • 1/2 teaspoon active dry yeast
  • 4 cups flour, divided
  • 1 teaspoon salt
  • 2 tablespoons olive oil plus 1/4 cup
  • 1 teaspoon fresh garlic, minced
  • 8 ounces ricotta cheese
  • Sea salt and freshly ground black pepper, to taste
  • 1 pint heirloom cherry tomatoes, halved
  • 2 tablespoons fresh basil, chiffonade
  • 1 ounce arugula
  • 1 lemon, juiced

Instructions

  1. Mix water and yeast in a large bowl. Let stand 5 minutes to proof. Gradually stir in 2 cups of flour. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
  2. Put “sponge” in a stand mixer. Using the dough hook, add salt and 2 tablespoons olive oil. Add remaining flour, 1/2 cup at a time, and mix to form dough.
  3. Remove from mixer and knead. Place in a clean, oiled bowl and let rise for 2.5 hours. Divide dough into 4 balls. Let rise for another 30 minutes.
  4. Roll dough out flat and gently press into a large rectangle. Brush liberally with 1/4 cup olive oil and top with garlic.
  5. Grill both sides over medium-high heat until golden brown. Top one side with ricotta cheese, sea salt and freshly ground black pepper, tomatoes, and basil.
  6. In a medium bowl, toss arugula with lemon juice.
  7. Sprinkle dressed greens on top of flatbread. Serve immediately.

Recipe by Giuseppe Di Gristina, Executive Chef at Bella Sera.
Photograph by Michael Fornataro / Styling by Samantha Casale

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Ingredients

  • 1-1/2 cups warm water
  • 1/2 teaspoon active dry yeast
  • 4 cups flour, divided
  • 1 teaspoon salt
  • 2 tablespoons olive oil plus 1/4 cup
  • 1 teaspoon fresh garlic, minced
  • 8 ounces ricotta cheese
  • Sea salt and freshly ground black pepper, to taste
  • 1 pint heirloom cherry tomatoes, halved
  • 2 tablespoons fresh basil, chiffonade
  • 1 ounce arugula
  • 1 lemon, juiced
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