Kale and Ricotta Flatbread
One of my catering gigs this holiday season was for my friend, Cyndi who had requested a Kale and Ricotta Flatbread that she had at another holiday party she had attended. So of course ~ I said I could re-create it!
When I made this again for this posting…Pierce had a playdate with his buddy Matteo…so I put them to work rolling out dough ~ my new Sous Chefs!
I used my pizza dough recipe and rolled it super thin and in an oblong shape.
Pizza Dough Recipe
Yield: 5-7 Pizza’s Time: About 2 Hours
1 packet of Fleishman’s Yeast (they come in a three pack)
2 teaspoons of sugar
1 ½ cups of luke warm water
4 ½ cup of all-purpose flour
1 ¼ teaspoons of salt
4 ½ tablespoons of olive oil
Put one packet of Fleishman’s Yeast in bowl then add sugar and luke warm water and gently mix. Set aside.
Wait until the bubbles appear and add the flour, salt and olive oil. Mix until dough comes together. It should be slightly sticky.
Form into a ball (you don’t want to over work at this point it should have some air in it)
Put dough in oiled bowl with a moist towel on top and let rise in a draft free spot for about an hour or until dough has risen.
After an hour lightly punch dough down and place on floured surface. Form into individual pizza balls. Put balls into a dish and cover with a towel to rise again but, this time putting in the refrigerator until ready to use.
The kale topping I found on About.com
- 2 small bunches of kale, tough lower part of stem removed
- 1 cup of fresh ricotta
- 2 cloves of garlic, finely chopped
- 4 tablespoons of olive oil
Bring a pot of water to a boil and boil the kale for 3 minutes. Drain and roughly chop the kale. Squeeze the kale to extract as much water as possible.
Warm 2 tablespoons of olive oil in a skillet. Add kale and garlic and saute for 2-3 minutes. Turn off heat.
Lightly oil a rimless baking sheet. Set the ball of dough on top and roll the dough out as thin as possible (put a towel under the baking sheet to keep it from sliding while you roll the dough). The thinner the dough, the crispier the crust will be.
Spread 1-2 tablespoons of olive oil over the dough. Bake for 15 minutes until it is fairly crispy and lightly browned. Remove from the oven and spread the kale evenly on top. Drop small spoonfuls of ricotta evenly over the kale.
Return the pizza to the oven and bake for another 10 minutes or so, removing before the kale begins to burn.