Ricotta Squash And Honey Flatbread Recipes

Steps:

• 1. Preheat oven to 400°F. Spray a 10 x 15-inch baking pan with non-stick cooking spray. Combine garlic and olive oil, set aside.
• 2. Shape dough into a 9 x 13-inch rectangle. Place on prepared baking pan. Place the tray in the center of the oven and bake 12-15 minutes, or until light brown and cooked through. Remove from the oven. Brush with garlic oil, let stand 10 minutes.
• 3. Spread the ricotta on the cooked dough and top with the Parmesan cheese and the pecans. Use a pair of scissors to cut the basil leaves into pieces and sprinkle them over the flatbread. Serve immediately.
• Note: To make Basic Pizza Dough: Combine 1 tsp. active dry yeast with ¾ cup warm (about 110°F) water in a large bowl. Let sit 10 minutes to proof the yeast. Stir in
• 1¾ cups all-purpose flour, 1 Tbsp. extra-virgin olive oil, 1 tsp. kosher salt, ¼ tsp. ground black pepper and 1 Tbsp. honey. Mix until a dough forms then turn onto a floured surface. Knead 5 minutes or until smooth. Lightly coat inside of mixing bowl with olive oil and return dough to bowl. Cover with plastic wrap and place in a warm, draft-free place for 30 to 45 minutes or until dough has doubled in size. Punch down dough and proceed as indicated in step 2 of the recipe.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut squash into spirals using a spiralizer (fitted with the large shredding blade).
• Combine squash, bell pepper, onion, and olive oil in a medium bowl; toss. Set aside.
• Stir ricotta cheese and lemon zest together in a small bowl. Spread mixture evenly over naan, leaving a 1/2-inch border. Sprinkle Gruyere cheese over ricotta mixture. Add squash mixture, spreading evenly on naan. Sprinkle with red pepper flakes, salt, and pepper. Place on a baking sheet.
• Bake in the preheated oven until bottom is crisp and edges are golden brown, about 12 minutes. Garnish with bail and serve with lemon wedges.