Ricotta Cheese and Basil Flatbread
photo by Fisher Nuts
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 lb prepared pizza dough
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 cup whole milk ricotta cheese
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup Fisher® Pecan Halves, coarsely chopped
- 1⁄2 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 1/8 teaspoons active dry yeast with 3/4 cup warm (about 110°F) water in a large bowl. Let sit 10 minutes to proof the yeast. Stir in 1 3/4 cups all-purpose flour, 1 tablespoons extra-virgin olive oil, 1 teaspoons kosher salt, 1/4 teaspoons ground black pepper and 1 tablespoons 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.
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