Here is a lighter, even better summer flatbreads recipe: the basic idea, crust, and instructions are the same as the original, but the toppings are different. Perfect to bring to a picnic or to start a dinner party. The only cheese used is a ricotta, which I believe to be the culinary secret to keeping dishes light without sacrificing depth of flavor…
You will need:
A generous handful of basil, sliced chiffonade (stack about five leaves on top of one another, roll into a tight tube, and cut crosswise so that you get thin ribbons)
About half a cup of ricotta per flatbread (you can buy ricotta or make it)
2 tablespoons of honey
Juice of one lemon
It’s fairly straightforward: melt together the honey and lemon juice in a small saucepan till combined. After toasting your crust, cover it with a thin layer of ricotta, sprinkle with the ribbons of basil, then drizzle the whole thing generously with the honey-lemon juice.
The only trick is making sure your flatbread doesn’t get too soggy – depending on what kind of ricotta you have, you may want to drain off some of its liquid before adding it. Bake at 400 degrees F for ten minutes, or until the edges of the crust are nice and crisped.
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