Radicchio Flat Bread with Whipped Ricotta

Name: Radicchio Flat Bread with Whipped Ricotta
Prep time: 25 min
Total time: 40 min
Ingredients: 0.5 teaspoon active dry yeast; 0.75 cup warm water (about 110 degrees); Pinch of sugar; 1.75 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 heads Treviso radicchio (5 ounces each), quartered lengthwise; 1 cup fresh ricotta cheese

2.6

(11)

Add your rating & review

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

25 mins

Total Time:

40 mins

Servings:

4

Radicchio offers a slightly bitter note that's offset by creamy ricotta.

Ingredients

½ teaspoon active dry yeast
¾ cup warm water (about 110 degrees)
Pinch of sugar
1 ¾ 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 heads Treviso radicchio (5 ounces each), quartered lengthwise
1 cup fresh ricotta cheese

Directions

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