Flatbreads with Creamy Oregano-Flavored Ricotta and Olive Pesto

Flatbreads with Creamy Oregano-Flavored Ricotta and Olive Pesto
Flatbreads with Creamy Oregano-Flavored Ricotta and Olive Pesto

PREP TIME

30

minutes

TOTAL TIME

42

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

42

minutes

SERVINGS

4

servings

Ingredients

  • For the dough:

  • 1 3/4

    cups plus 1 1/2 tbsp (250 g) Italian “oo” flour

  • 1/4

    cup plus 1 1/2 tbsp (80 ml) extra-virgin olive oil

  • 1/2

    cup (120 ml) water

  • 3/4

    tsp (5 g) salt

  • For the filling:

  • 0.35

    lbs (160 g) fresh ricotta

  • 0.5

    oz (15 g) fresh oregano, or about 2 tbsp plus 2 tsp

  • 2.8

    oz (80 g) black olive pesto, or about 3/4 cup

  • 1

    tbsp plus 2 tsp (25 ml) extra-virgin olive oil

  • Salt and pepper

  • For the garnish:

  • Mixed greens, as needed

  • 2

    tbsp (30 ml) extra-virgin olive oil

Directions

Mix the flour with the oil, water and a pinch of salt until a smooth and homogenous dough forms. Wrap it in plastic and refrigerate for 30 minutes. Heat the oven to 350 degrees. On a clean work surface, use a rolling pin or pasta machine to roll out sheets of dough about 1/16 inch (2 mm) thick. Using a fluted pastry wheel, cut out 3-inch (8 cm) dough squares. Transfer the squares to a baking sheet lined with parchment and bake for about 12 minutes. Whisk the ricotta with the oil, oregano, olive pesto, salt and pepper. Spoon the mixture into a pastry bag and pipe a bit of filling onto a square of dough. Place another square on top, like a sandwich. Repeat with the remaining squares and filling. Garnish with mixed greens and drizzle with the olive oil.

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