Artichoke Ricotta Flatbread.
halfbakedharvest.com · 2016 · Original
Flatbreadinferred from the title
DietNot vegetarian: fresh mortadella or prosciutto.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
450°F / 232°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (6)
- cheese otherfresh whole milk ricotta cheese1 1/2 cup · 170g
- sugarhoney + more fore serving if desired1 tbsp · 12.5g
- cheese otherfresh shaved parmesan cheese1/2 cup · 56.5g
- sauce tomatocrushed red pepper flakes )n/a
- oilolive oil1/3 cup · 72.7g
- saltsaltn/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil2 tbsp · 3g
- over cheesemarinated artichokes8 oz · 227g
- over cheesefresh mortadella or prosciutto )6 oz · 170g
- post bakefresh arugula3 cup · 600g
- over cheesefresh chives1 tbsp · 12.5g
- over cheesejuice + zest of 1 lemon
- over cheeseapple cider vinegar2 tsp · 8.4g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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