Savor the irresistible delight of Peach Flatbreads with Hot Honey Ricotta. The delicate flavor of BelGioioso® Baking Fresh Mozzarella Cheese and the soft, milky richness of BelGioioso® Ricotta con Latte® Cheese add a luscious texture to every bite. Serve warm and enjoy the harmonious combination of creamy, spicy, and fruity flavors.
Peach Flatbreads with Hot Honey Ricotta
Makes 2 flatbreads
Ingredients
- 2 cups (254 grams) bread flour
- 2 teaspoons (1 gram) fresh thyme leaves
- 1 teaspoon (3 grams) instant yeast
- 1 teaspoon (3 grams) kosher salt
- ¾ cup (180 grams) warm water (120°F/49°C to 130°F/54°C)
- 1½ tablespoons (21 grams) olive oil
- 4 teaspoons (28 grams) honey, divided
- 1 cup (225 grams) BelGioioso® Ricotta con Latte® Cheese
- ½ teaspoon (1.5 grams) crushed red pepper
- 12 slices BelGioioso® Baking Fresh Mozzarella
- 2 medium fresh peaches, halved, pitted, and sliced ¼ inch thick
- Fresh arugula, fresh thyme, and honey, to serve
Instructions
- In the bowl of a stand mixer, whisk together flour, thyme, yeast, and salt until combined. Add ¾ cup (180 grams) warm water, oil, and 2 teaspoons (14 grams) honey. Using the paddle attachment, beat at low speed until a shaggy dough forms, 1 to 2 minutes.
- Switch to the dough hook attachment. Beat at medium-low speed until dough is smooth and elastic, 10 to 13 minutes. Dough will be slightly tacky but should come away from sides of bowl.
- Lightly spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
- Position oven rack in bottom third of oven. Preheat oven to 450°F (230°C). Place a rimmed baking sheet upside down in oven to preheat for 30 minutes.
- In a medium bowl, stir together ricotta, red pepper, and remaining 2 teaspoons (14 grams) honey.
- Gently punch dough down, and divide in half. Working with one portion of dough at a time, press and flatten into a 12x9-inch oval or rectangle; place dough on a parchment paper-lined baking sheet. (If dough does not stretch easily, cover and let stand for 10 minutes and then try again.) Top with 6 slices mozzarella. Carefully slide dough on parchment onto preheated baking sheet.
- Bake until crust is golden brown and cheese is melted, 10 to 15 minutes. While first flatbread is baking, repeat procedure with remaining dough and remaining cheese.
- Top hot flatbreads with peach slices, and dollop with ricotta mixture; top with arugula, thyme, and honey. Serve warm.
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