Ricotta Flatbread with Bacon, Squash, Apples and Maple Pepitas
rachelcooks.com · 2016 · Original
Flatbreadinferred from the title
DietNot vegetarian: cooked bacon. Reviewed: bacon; ricotta; butter.
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: 425°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
425°F / 218°C
Bake time
2 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil1 tbsp · 13.6g
- salt¼ teaspoon kosher salt1/4 tsp · 1.5g
- cheese otherpart-skim ricotta cheese1 cup · 113g
- sugarpure maple syrup2 tsp · 8.4g
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepeeled and diced butternut squash2 1/2 cup · 568g
- over cheesebaby bella mushrooms8 oz · 227g
- over cheese¼ teaspoon coarse ground black pepper1/4 tsp · 1.1g
- over cheese½ teaspoon coarse ground black pepper1/2 tsp · 2.1g
- over cheese½ teaspoon ground sage1/2 tsp · 2.1g
- over cheese¼ teaspoon ground nutmeg )1/4 tsp · 1.1g
- over cheese⅛ teaspoon cayenne0.1 tsp · 0.5g
- over cheese¼ cup pepitas )1/4 cup · 50g
- over cheesebutter1 tsp · 4.7g
- over cheese4 slices cooked bacon
- over cheese½ cup finely diced apples1/2 cup · 100g
Keep exploring
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