No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Radicchio Flat Bread with Whipped Ricotta

  • Prep:
  • Total Time:
  • Servings: 4
Radicchio Flat Bread with Whipped Ricotta

Photography: Beatriz Da Costa

Source: Martha Stewart Living, December 2005


  • 1/2 teaspoon active dry yeast
  • 3/4 cup warm water (about 110 degrees)
  • Pinch of sugar
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil, plus more for bowl and drizzling
  • 2 Treviso radicchio (5 ounces each), quartered lengthwise
  • 1 cup fresh ricotta cheese


  1. Stir together yeast, water, and sugar in a large bowl, and let stand until foamy, about 5 minutes. Stir in flour, 1/2 teaspoon salt, and the oil until combined. Turn out dough onto a lightly floured surface, and knead with floured hands until smooth, about 2 minutes. Transfer to a large oiled bowl, and cover with plastic wrap. Let stand in a warm, draft-free spot for 20 minutes.

  2. Preheat oven to 400 degrees. Divide dough into quarters. On a lightly floured surface, roll out 1 piece of dough to 8 by 5 inches. Transfer to a baking sheet lined with parchment paper. Repeat with remaining dough. Divide radicchio among flatbread, and gently press into dough. Drizzle with oil; season with salt and pepper. Bake until flatbread is golden and crisp, about 15 minutes.

  3. Whisk ricotta in a small bowl until lightened. Drizzle flatbread with oil; season with salt and pepper. Serve flatbread with ricotta.

Reviews (0)

Related Topics