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Asparagus and Ricotta Flatbread

Asparagus and Ricotta Flatbread


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Servings

April 2013

Ingredients

  • Pizza dough

  • Ricotta

  • Raw asparagus, halved lengthwise if thick, cut into 2-inch pieces

  • Red onion, thinly sliced

  • Olive oil (for drizzling)

  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Preheat oven to 375°. Top dough with ricotta, asparagus, and onion. Drizzle with oil, season with salt and pepper, and bake until golden.

Recipe by Sue Li

,

Photos by Zach DeSart

Reviews Section

Reviews

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Radish and asparagus flatbread pizzas with ricotta

A recipe for easy radish and asparagus flatbread pizzas with mizuna, ricotta, and lemon zest, created in partnership with Sub-Zero.

In Brooklyn, Brian and I had a pretty impressive container garden. When we moved to Virginia we thought that freed from the constraints imposed by planting in pickle buckets on a small third floor balcony prevented from getting full sunlight by the hulking condos next door, we’d have a dream garden in no time. But as a wet June gave way to a humid summer, blight hit our overcrowded tomatoes which comprised the bulk of our garden, deer struck, and we learned that gardening in Virginia called for a host of skills our container garden hadn’t taught us.

Since then, I’ve learned to diversify by planting a range of hardy crops like kale, collards, radishes, and lettuce to protect our crops from wildlife and to use wildflowers to attract bees and marigolds to repel pests. I still have tomatoes, but limit myself to four plants and give them plenty of space to grow.

As we hammered wood and hauled in dirt that first year, our neighbor, an older gentleman who’d lived in the neighborhood his whole life, told us over the fence that everyone in the neighborhood used to have a garden like ours. “Now we’re all too old,” he said. That’s the story with backyard gardens everywhere. We used to have them, and then we didn’t. So in NYC and later in Virginia, I’ve learned gardening from scratch – learning the hard way from each new pest and disease. But I’ve kept at it because watching a tiny seed transform into real, nourishing food is an everyday magic that always amazes me.

Because good food is important and because I want my kids, and kids everywhere, to know where food comes from, I’m proud to partner with Sub-Zero on the Fresh Food Matters initiative which demystifies fresh food with engaging videos of notable producers and food visionaries. The initiative’s charitable partner, Katie’s Krops, is an organization founded by Katie Stagliano a 17-year-old girl who saw a need for garden grown food in her own hometown in South Carolina. Katie’s Krops now operates 100 youth-run gardens throughout the U.S. and donates garden fresh produce to food pantries, soup kitchens, and directly to those in need.

Get involved in the Fresh Food Matters movement by sharing your thoughts on the importance of eating fresh with #FreshFoodMatters on Facebook, Instagram, and Twitter – Sub-Zero will donate $5 to Katie’s Krops – up to $25,000 – every time you do!

With gardening on my mind, I prepared these flatbreads as an ode to the more reliable, though possibly less familiar, springtime garden crops. They feature a mix of spicy mizuna and thinly sliced radishes (spicy greens and radishes tend to pile up this time of year, so it’s nice to find new ways to enjoy them). I also added strips of asparagus, lemon juice and zest, and fresh ricotta. All together, the chewy flatbreads, verdant spring vegetables, and dollops of silky ricotta made for a lovely, fresh spring feast.

A note on the recipe: I made my flatbreads from scratch, only because I’ve always wanted to try. If you’d like to try too, I liked this recipe. Otherwise, go ahead and buy your favorite variety.


The Essential Ingredients of an Inspired Gathering + Asparagus, Ricotta, & Garlic Scape Pesto Flatbread

As many of you who follow me on Instagram know, I’m a cat lady. It all started with my childhood cat, a temperamental, sleek black cat named G. Just G. He was a rescue that upon regaining his strength showed his true colors as a creature that bites that hand that feeds yet desperately wants love & affection. As a teenager, I deeply related to that cat we were kindred spirits. Over the years since G I’ve had Olive, Critter Lee, Gremlin, and now we have my two boys, the cuddliest of the bunch, that we adopted nearly a year ago as kittens: Kohi & Miruku (their names mean coffee and milk respectively in Japanese—we’re cheesy, I know). They make me happy when I’m sad, calm when I’m stressed, and laugh when I’m angry. So, yes, I had a birthday party for my cats. That’s what you’re looking at here. Well, that and photos of them from kitten to now.

There’s nothing more personal than a party in honor of pets, and our friends love them as much as we do, so for their 1-year birthday (and to assure them that despite the baby coming they’re still our babies too) we had a fete last weekend. There was a farmer’s market inspired menu starring flatbreads topped with homemade ricotta, my favorite garlic scape & pistachio pesto, and all manner of local veggies like asparagus, radish, and nettles for the people folk (recipe below) & Fancy Feast Medleys, culinary combinations for kitties that elevate their meal & make them feel special, for the sweet beasts we affectionately refer to alternately as the “little princes” and “fur chickens”.

They dined on Wild Salmon Primavera Pate with Garden Veggies & Greens—so I think that day they were the little princes. Usually they can be found counter surfing & destroying boxes of donuts under the cover of night (which leads me to believe they might be bored of kibble), but after this they were sated and let us eat in peace. Mostly. Intention & love are the ingredients that make anything great—be it dinner party, a recipe for flatbread, or a meal for feline friends. Keeping this around will lead to more happy moments for the baes…they’ll think it’s their birthday every week. Cause cats can’t calendar.

When I was putting this party together I kept thinking about the magical alchemy that is a recipe, disparate ingredients coming together as more than a sum of their parts, and about how dinner parties are the same way, how everything great (even cat food!) is the same way. The flowers, the food, the playlist, the table setting, the company—it all adds up to much more than the elements themselves. The ingredients & intentions are what make things great. So I wanted to write a guide to the essential ingredients of a great gathering because when all those elements come together you have a beautiful, warm & loving experience that’s a source of sustenance far beyond the food on the table. Here it is:

The Essential Ingredients of a Gathering

There’s a lot of advice out there about how to curate a great guest list, but I think only one rule applies: invite people you truly want to see, connect with, and love. Don’t go with obligation, who knows who, or who’s the life of the party. Invite people you’re comfortable around, and you’ll always have a good time. Life is short, spend it with people who really matter to you.

2. Place & Time

Brunch on a farm is a far different experience than dinner at home or a sunset cook out on the beach. Think about the occasion, the season, and what’s inspiring you. All dinner parties don’t have to be in dining rooms or be dinner at all!

3. Florals & Decor

I’m a big believer in fresh flowers (usually foraged stems mixed with blooms from the local flower shop or farmer’s market) making an appearance on the table. My favorite part about foraging is that it’s free! Wild rambling vines or branches plucked from your own street can be as beautiful as anything found in the shop. I like to do both. Here we used foraged flowers to decorate our “toppings bar” and used gems from the shop on the table. Think outside the box when it comes to arranging them. Sometimes I skip the vase altogether like on the bar and just lay the branches and flowers out, others I look for alternatives to traditional vases like the beakers I used on the table.

I like music that sets a convivial mood but that doesn’t overpower the conversation. It should be an energizing flow that fills the gaps without dominating the soundscape of your evening. I really love French pop music like Francoise Hardy and Jane Birkin or a low key vibe like Beach House. I save my garage rock & top 40 loves (I’ve been known to swing from The Sonics to Flo Rida…) for the clean up.

I believe a good menu always reflects the season, and I also think that if something particularly precious is in season (in this case asparagus & strawberries among others!) they ought make as many appearances in as many forms as possible on the menu. I want to highlight the best of the market more than I want every single thing to be different. So I really let asparagus be the star of this menu with support from other spring favorites like garlic scapes, stinging nettles, and fresh herbs. For summer think local heirloom tomatoes, sweet corn, summer squash, peaches, and blackberries.

6. Table Setting

To this day I have to google which side of the plate the fork is supposed to go on. The beautiful thing about table setting now is there are no rules. Put out what you need, mix and match to your hearts content, and get creative. I always like to include a little touch of something special on each plate, flowers or herbs or greenery or a small gift. In this case, each plate had a little, vintage glass vase with a floral sprig in it.

It sounds sentimental and cliché but what truly makes a meal special is the heart & soul put into it. We all know that at the end of the day if you stripped away the music, the flowers, and the pretty table and just put a simple, homemade dish together in a matter of minutes and sat down with people you love, you’d have a great time. Food that nourishes and company that sustains, those are the only truly essential ingredients to a gathering. The rest is just nice. Relationships first, appearances second. Always.

Lastly here’s our menu & the flatbread recipe.

Drink | Honeysuckle Cordial + Champagne Sparklers

Salad | Asparagus Ribbon Salad & Chevre Salad + Lemon Vinaigrette

Soup | Asparagus Herb Gazpacho

Main | Asparagus, Ricotta, and Garlic Scape & Pistachio Pesto Spring Flatbreads


Asparagus, pea & ricotta flatbreads

To make the flatbreads, put the yeast, sugar and 220ml lukewarm water in a jug and stir thoroughly. Leave to sit for a few mins while you measure out your ingredients.

Sift the flours and 1 tsp salt into a bowl, then slowly incorporate the yeast mix, stirring with a wooden spoon. Stir in the oil and turn the dough out onto a clean, lightly floured surface and knead for 5 mins until smooth. Return to the bowl, cover with a clean tea towel and leave to sit for 30 mins to 1 hr until doubled in size.

Return the dough to your work surface, adding more flour if needed, and knead for a few more mins to knock it back, then divide into four and roll each piece into a ball. Wrap two in cling film and freeze for another time.

Heat oven to 230C/210 fan/gas 8. Flatten one of the balls with the palm of your hand and, using a floured rolling pin, roll out into a wide, flat base about 10-12 inches long. Place on an oiled baking sheet, then brush with oil and bake for 5-8 mins, turning halfway, until the bread is puffed and golden. Remove from the oven and repeat with the other dough ball.

Snap the woody bases off the asparagus. Bring a pan of salted water to the boil and gently blanch the asparagus for 2-3 mins until tender. Remove with a slotted spoon and set aside on a plate to cool. Blanch the peas in the same water for a couple of mins or until tender, and drain.

Chop 4 mint leaves and put in a bowl with the cheeses, 1 tbsp olive oil, the garlic, lemon zest, a pinch of salt and good grating of nutmeg and black pepper, and stir to combine. Cut the tips from the asparagus – about 4cm – then finely slice the stalks. Put all the asparagus in a bowl with the peas, remaining mint leaves, lemon juice and a good drizzle of olive oil. Season well and toss to combine.

Spread the flatbread with the ricotta mix, then top with the asparagus and pea mix. Garnish with extra parmesan, olive oil, sea salt and freshly ground black pepper before serving.


Asparagus & Ricotta Flatbread

Hi friends. How are you today? I’m excited to write this post because I’ve been mulling a few things over for a while, and I think it’s finally time to share. Buckle up, though – this is a long one! The thing is, I absolutely love the entire process of creating this blog: dreaming up ideas for recipes, researching new cooking techniques, grocery shopping for beautiful fresh produce, actually getting in the kitchen to cook, and finally styling my food and capturing it on camera. The icing on the cake is writing to you. Having the opportunity to share bits and pieces about what’s going on in my life and why I love the food that I’m cooking and sharing.

But I also want to make sure that the recipes I’m posting here serve a purpose. That my food helps my readers (you guys!) to enjoy life just a little bit more, by making it easier and more fun for you to create delicious and nourishing meals. I’m big on keeping my life organized, so I want to make sure that there’s some continuity in the recipes that I post here. In my mind, if each baked good, salad, and cocktail that I create can soundly reflect my philosophy around cooking, I’ll be just a little bit happier. But I’ve realized that these tenets I hold, my approach to good food, is never something that I’ve explicitly defined. So today, I’m delving into exactly what I want my blog to represent.

But first, let’s back up a couple of steps. As a young adult living in a big city and working as a software engineer, I’d say that I’m about as close to the textbook definition of ‘millennial’ as you can get. I spend probably too much of my time in front of a computer screen, I generally have my iPhone in one hand and Kindle in the other, and my attention span is sometimes regrettably short. But I also have a deep love for food, in what may be a more profound way than many people of my generation. Yes, I’m always up for trying out the latest food trends (even if it means waiting in line for an hour) and I post many of my meals on Instagram. But more important than that, for me, is cooking homemade food, from scratch, for and with the people I love. I think that this tradition has gone by the wayside for many millennials, in this modern world of Uber Eats, Grub Hub, and the ubiquitous Whole Foods salad bar. So really, my goal with this blog is to show young millennials – and remind anyone else who needs the inspiration – that nourishing meals, cooked at home with love, are within reach.

As I continue to pour my heart into The Millennial Cook, I promise to share with you easy, seasonal, and delicious recipes. I’ll focus on quick and wholesome weeknight dinners, delicious baked goods, and easy, interesting cocktails. Often healthy, sometimes indulgent, these will be dishes that wow me every time. Most of my meals are simple – because that’s what I have time for, and I honestly believe that great ingredients, well prepared, are delicious. A few here and there are totally over-the-top (hello, layer cakes!) because sometimes a challenge is just what we need. Most importantly, I hope that each and every one of my posts gives you the confidence to get in the kitchen!

And with that, let’s move on to today’s recipe, because it’s one that you’re definitely not going to want to miss. This simple flatbread is as fresh and perfect for spring as a pizza can get. Asparagus is one of my favorite foods, and it’s the real star of the show today. The bright green vegetable is thinly shaved and tossed with plenty of tart lemon, sweet honey, and rich olive oil. We pile this delectable mess on top of fresh pizza dough, then finish everything off with plenty of creamy ricotta cheese. This flatbread is easy to throw together in a matter of minutes, and one of my favorite light and delicious dinners for spring. I hope you enjoy, and I’ll sign off today by saying thank you so much for reading and for joining me on this journey!

Asparagus & Ricotta Flatbread

This Asparagus & Ricotta Flatbread is light, fresh, tangy, sweet, and creamy! Pizza dough is topped with thinly shaved asparagus and fresh ricotta, and flavored with tart lemon and honey.


Asparagus, pea & ricotta flatbreads

To make the flatbreads, put the yeast, sugar and 220ml lukewarm water in a jug and stir thoroughly. Leave to sit for a few mins while you measure out your ingredients.

Sift the flours and 1 tsp salt into a bowl, then slowly incorporate the yeast mix, stirring with a wooden spoon. Stir in the oil and turn the dough out onto a clean, lightly floured surface and knead for 5 mins until smooth. Return to the bowl, cover with a clean tea towel and leave to sit for 30 mins to 1 hr until doubled in size.

Return the dough to your work surface, adding more flour if needed, and knead for a few more mins to knock it back, then divide into four and roll each piece into a ball. Wrap two in cling film and freeze for another time.

Heat oven to 230C/210 fan/gas 8. Flatten one of the balls with the palm of your hand and, using a floured rolling pin, roll out into a wide, flat base about 10-12 inches long. Place on an oiled baking sheet, then brush with oil and bake for 5-8 mins, turning halfway, until the bread is puffed and golden. Remove from the oven and repeat with the other dough ball.

Snap the woody bases off the asparagus. Bring a pan of salted water to the boil and gently blanch the asparagus for 2-3 mins until tender. Remove with a slotted spoon and set aside on a plate to cool. Blanch the peas in the same water for a couple of mins or until tender, and drain.

Chop 4 mint leaves and put in a bowl with the cheeses, 1 tbsp olive oil, the garlic, lemon zest, a pinch of salt and good grating of nutmeg and black pepper, and stir to combine. Cut the tips from the asparagus &ndash about 4cm &ndash then finely slice the stalks. Put all the asparagus in a bowl with the peas, remaining mint leaves, lemon juice and a good drizzle of olive oil. Season well and toss to combine.

Spread the flatbread with the ricotta mix, then top with the asparagus and pea mix. Garnish with extra parmesan, olive oil, sea salt and freshly ground black pepper before serving.


Cheesy Bacon and Asparagus Flatbread

Hey there! Happy Easter week. I&rsquove got a delicious lil&rsquo recipe gift for ya this week. I&rsquove been working on a few different brunch-y type recipes over the past few weeks and weeeell, you know, because I am me and I take forever to recipe test and perfect things I didn&rsquot get multiple ones done to share with y&rsquoall for Easter like I wanted to, but what I did get done is this drop dead delicious Bacon & Asparagus Cheesy Tart! Y&rsquoall are going to LOVE, LOVE, LOVE it! I mean, as long as you like asparagus. Which I really hope you do because man alive, this is good stuff. Asparagus season is HERE! Which is such a good season in a month or two we&rsquoll be going out to &ldquoAsparagus hunt&rdquo around the fields of Eric&rsquos family farm. It grows wild in a few different patches and it is such a TREAT. Truthfully, I never liked asparagus until Eric picked some wild asparagus for me and we grilled it up one summer night many moons ago. It&rsquos now one of my my favorite things.

This Bacon & Asparagus Cheesy Flatbread is perfect for brunch! It&rsquos even more perfect for Easter Brunch! And It&rsquos perfect for dinner! It&rsquos perfect for a midnight snack. It&rsquos just pretty dang perfect. I served it the other morning with my signature lazy girl scrambled eggs and a fresh fruit salad. It was a hit! Pepper questioned the asparagus bits for at least 15 minutes, but after pleading with her to try it she did and her eyes got a bit wide and she said, &ldquoNOMMIES!&rdquo which translates to &ldquoma- this is delicious. I&rsquom nuts for throwing the other piece at the wall before trying a bite. I&rsquom sorry for doing that.&rdquo I don&rsquot make my kid clean her plate or eat if she says she&rsquos full, but I do make her try a bite. If she said she doesn&rsquot like it, fine, but in my house, you try a bite or you&rsquoll sit at the table till you&rsquore 35 years old.

Are you wondering what the dough is made out of? It&rsquos the two ingredient dough stuff! Well, kinda. It&rsquos the basis of the two ingredient dough. I added a few things to make a bit more delicious including just a bit of butter- just to give it more delicious flavaaa. It&rsquos just a little and it&rsquos so yummy! You can omit the butter just so ya know, but a little butter is good for ya, baby. Is it okay if I call ya baby? okay.

This flatbread is dreamy and so easy to work with. Truthfully, the first time I made it I ate the entire thing over the course of the afternoon. Haha! It&rsquos so good. I slice it into 9 servings usually because it was created with the intention of being a side dish for brunch, but by all means, you can eat half..or um, the whole thing. It actually really won&rsquot break the bank calories and/or points wise if ya do. You&rsquoll love it!

First&hellip An Easter photo of little Pepper. This little girl is my heart and soul, y&rsquoall. She&rsquos the sweetest thing in the world. I am so lucky to be her mama. I took her to get her photo taken with baby chicks the other day because I knew she&rsquod just have a lil&rsquo cow being able to see the little chickies and hold&rsquom. Our baby chicks are almost full grown now and she loves baby animals, baby toys, baby dolls, &ldquobaby&rdquo bugs.. and baby legos. (Did I just say baby legos? Yep, I sure did. This kid loses her mind over tiny lego pieces.) When I say she&rsquos the sweetest, I mean it. Her heart is so pure and simple and perfect and I don&rsquot want her to ever find out that baby chicks and chicken nuggets are the same thing.

Okay okay.. let&rsquos get in the kitchen!

When the first step is bacon y&rsquoall know it&rsquos gonna be a good day. So- you&rsquoll need some center cut bacon- 5 pieces to be exact. You can prepare it anyway ya like. I throw it in the oven at 400 for about 18 minutes and do other stuff while it cookin. You can put it in a skillet too. Just make sure it&rsquos nice and crispy, but not burnt. I personally have fallen in love with the oven method because it&rsquos hands off and I don have grease splatters to clean up.

Grab a mixing bowl and add 1 and 1/4 cups of self rising flour, 1 tsp garlic powder, and 1 tsp kosher salt. It&rsquos important that you use kosher salt for the measurement I give because otherwise it will turn out super salty! Reduce the amount of salt if using regular salt. Stir together real quick.

You&rsquoll need 1 tbs cold butter and a cheese grater. Throw the butter in the freezer for a few minutes before doing this just be sure it&rsquos cold. Okay? Okay.

Grate the cold butter into the flour. You don&rsquot have to add the butter to this, but I really, really, really recommend it.

Mix it up well with a fork.

Now, let&rsquos add 1 cup of non fat plain greek yogurt.

Stir it up REALLY, REALLY, REALLY, REALLY GOOD!

You stir basically until there are no lil flour bits at the bottom or sides of the bowl and the dough kind of forms into a lump.

To make life a little easier, you&rsquoll need this. It&rsquos called a pastry roller. It makes the rolling out of the dough process much easier to work with than a rolling pin or a drinking glass. If you&rsquore wondering..Yes, I&rsquove rolled dough out with a drinking glass many more times than I&rsquod like to admit! This is the link to the exact one that I use: Click here! It&rsquos probably the best 6 bucks you&rsquoll ever spend on a random kitchen tool. (affiliate)

Sprinkle a few pinches of flour onto a smooth clean surface. Doesn&rsquot the dough kind of look like a brain?

You&rsquoll need to knead (ha!) the dough probably about 25-30 times and that&rsquoll make it look nice and smooth and not so brain-like.

While it&rsquos still on the counter I start to roll it out, just to get a head start, really. Sprinkle a bit of flour on the roller. Literally like a pinch and rub it around.

THEN, I transfer it to a sheet pan that&rsquos lined with some parchment paper and roll it out until it&rsquos fairly thin and in a rectangular shape. I didn&rsquot measure, but I&rsquod say it was probably about 10 inches by 5 inches? Maybe? It doesn&rsquot need to be perfect- truly.

Alright, I know this might seem like it&rsquos a lot of steps, but I really do promise that it couldn&rsquot be any easier and it honestly takes about 5 minutes total if even to get the dough prepped. Next you&rsquoll wanna take a fork and prick the dough ALL over not hard enough to make actual holes though. Then, spray it with a bit of butter or olive oil cooking spray. I prefer butter cooking spray with this, but it&rsquos up to you. Prebake the flatbread in a preheated 425 degree oven for 5 minutes.

Now, the asparagus part! Add 1 tsp of olive oil, 1/2 tsp garlic powder, and 1/2 tsp kosher salt- and a bit of freshly ground black pepper.

And add a little lemon juice! I added 1 tablespoon. I think it just gives it a fresh spring-y deliciousness. Truthfully, you don&rsquot have to do this part. I forgot to do it one of the times I made this up and it was still delicious.

Now toss it all together real quick.

Now, you&rsquore going to evenly sprinkle 1/2 cup&rsquoa mozzarella cheese over the dough, THEN add your asparagus. As you can see I used about 22 pieces of asparagus. You can add more or less, really. It&rsquoll also depends a bit on if ya get the thicker asparagus. I personally always look for bunches of asparagus that have the really thin asparagus stalks. They are much, much better than the thick pieces.

Also, as you can see it&rsquos not perfectly rolled out or in a perfect shape. Just sorta kinda rectangular and about 10×6 inches? maybe? It&rsquos a rustic and beautiful type of flatbread.

One more thing, you need to break each asparagus spear individually near the bottom of the spear. It&rsquoll snap where it wants to if you let it naturally bend. It&rsquos the best way to do it! If you don&rsquot do it. It&rsquoll be chewy and unpleasant at the bottom of every spear.

I forgot to take a photo, but chop up your peices of bacon or crumble them, whichever works, into small pieces and sprinkle them on top of the asparagus, then cover the asparagus and crumbled bacon with another 1/2 cup of mozzarella cheese. Spray the whole thing with some butter or olive oil cooking spray.

Pop back into a 425 degree oven and bake until crust is golden brown around the edges and cheese is lightly browned. It should be about 18-20 minutes.

And here it is, isn&rsquot it pretty!?

Here&rsquos a close up of this delicious beauty.

Cut it into 9 slices and throw it on your table. I really love this not only because it&rsquos delicious, but because it&rsquos honestly really easy and it looks so much more sophisticated than it actually is.

Seriously, if you know how to fry bacon and preheat the oven you can make this.

And instantly impress every person at Easter brunch!

I am posting this for you to make for Easter as a side dish or an appetizer, but in all honestly, make this any day of the week, special occasion or not, because it&rsquos just the greatest thing!


Recipe Summary

  • 1 1 pound loaf frozen pizza dough, thawed
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • ½ cup finely shredded Parmesan cheese
  • 6 ounces mozzarella cheese, sliced or grated
  • 1 pound green, white, and/or purple asparagus, trimmed and cut in 3-inch lengths
  • 1 medium yellow squash, sliced
  • 3 tablespoons olive oil
  • 5 large cloves garlic, thinly sliced
  • ¼ cup thinly sliced green onions
  • Honey (optional)

Preheat oven to 450°F. Grease two 15x10x1-inch baking pans set aside. For flatbreads, cut thawed dough in half. On a lightly floured surface, roll each half to a 15 x 10-inch rectangle. (If dough becomes difficult to roll, let rest for 5 minutes, then resume rolling.) Press dough into prepared pans, pressing to sides of pans. Prick dough all over with a fork. Bake for 6 to 8 minutes or until very lightly browned.

Meanwhile, for white sauce, in a small saucepan melt the butter over medium heat stir in flour. Cook and stir for 2 minutes. Slowly whisk in milk. Cook and stir until thickened and bubbly. Add Parmesan cheese cook for 1 minute.

Spread the white sauce within 1/2 inch of dough edges. Top with mozzarella. Lightly toss asparagus and squash with 1 Tbsp. of the olive oil. Spread asparagus on cheese layer. Bake for 10 minutes, until browned. Cool slightly.

Meanwhile, in a small skillet heat the remaining 2 Tbsp. oil over medium heat. Cook sliced garlic in oil, stirring frequently, until tender and beginning to brown. Remove from heat. Spoon garlic and oil evenly on flatbreads. Sprinkle with green onions. Pass honey.


Recipe: Flatbread With Leeks, Ricotta & Shaved Asparagus

Instructions: Preheat the oven to 500 degrees. Meanwhile, split the dough in half, and roll each piece into a ball. Using your hands or a rolling pin, roll or stretch each piece into a 10-inch circle. Take one round and place it on a cookie sheet or pizza stone. Brush with 1 tablespoon of the olive oil, and sprinkle evenly with 1 teaspoon of the green garlic and salt to taste. Bake for 6 to 7 minutes, rotating once, until it bubbles in spots and turns golden brown.

While the oven is preheating and the dough baking, heat 2 tablespoons olive oil in a large pan over medium heat. Add the leeks, and saute until softened, about 8 to 10 minutes. Stir in the thyme, and season with salt and pepper.

When the flatbread is done, spread with half of the leeks, and dollop with half the ricotta. Holding each asparagus stalk by the root end, peel into as many strips as possible using a vegetable peeler. You can do this part ahead of time and hold in a cold bowl of water until ready to use if desired.

Arrange half of the asparagus ribbons over the leeks and cheese, and then use the vegetable peeler to shave some Parmesan over the top. Season the finished flatbread with a sprinkle of salt and pepper, and drizzle with olive oil.


1. In the bowl of a stand mixer with the paddle attachment, combine the self-rising flour, siggi’s yogurt, and salt. Turn the mixer on low speed and gradually add the water to the bowl. Continue to mix on medium speed until the dough comes together into a ball, be sure to scrape down the sides. The dough should be moist and slightly sticky.

2. Remove the dough from the mixer to a clean counter top. Dust the dough with flour and knead with the heel of your palm until it becomes smooth, about 5 minutes. Wrap the dough in plastic wrap and let it rest on the counter for 20 minutes.

3. Sprinkle the counter with a light dusting of flour and place the dough ball in the center. Divide the dough into 6 balls and cover them with a kitchen towel. Take one dough ball and with a rolling pin roll out from the center. Continue rolling until the dough is about 1/4-inch thick. The flatbread should be about 6 inches by 9 inches. Follow the same procedure for the remaining 5 dough balls.

4. Place a large skillet over medium heat. When the pan is hot, gently place the flatbread in the skillet. Cook about 2 minutes per side and remove from the pan. Wrap the flatbread in a kitchen towel while you cook the other 5.

1. Combine ricotta cheese, siggi’s yogurt, and the Parmesan in a mixing bowl. Season with salt and pepper. Spread on top of the flatbread all the way to the edge. Sprinkle the asparagus and snap peas on top. Place on a sheet pan and place under the broiler until the edges of the flatbread turn brown and cheese is warm. Remove from the oven and top with the mint, tarragon and lemon zest.


Watch the video: ASPARAGUS u0026 RICOTTA TORTELLI Video Recipe (July 2022).


Comments:

  1. Matunaagd

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  2. Daisida

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  3. Boyd

    no need to test everything at once

  4. Taular

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