Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups warm water
  • 0.25-ounce package instant yeast
  • 1 tablespoon granulated sugar or honey
  • 1 teaspoon coarse salt
  • 3 ½ cups flour* + more for kneading
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, peeled and minced
  • 8-ounces ricotta cheese
  • Zest and juice of 1 medium lemon
  • 2-ounces uncured salami, thinly sliced
  • ½ cup mixed olives
  • 1 cup marinated artichokes, chopped
  • 8-ounces fresh mozzarella cheese, sliced
  • ¼ cup fresh basil and/or fresh oregano
  • Freshly ground black pepper and crushed red pepper flakes

Instruction

  • In the bowl of a stand mixer, whisk together warm water, yeast and honey or sugar. Allow to sit 5-10 minutes, until foamy.
  • Using the dough hook, turn mixer on medium. Add salt, then slowly add flour, one cup at a time, until dough forms.
  • Add one tablespoon olive oil and mix until incorporated. Add additional flour, if needed.
  • Place a damp towel over the dough and allow to sit, 20-30 minutes, until dough has doubled in size.
  • Preheat oven to 400 degrees.
  • Remove dough from the bowl and transfer to a floured cutting board.
  • Work dough into a nice ball, then cut into two balls. Working with one ball at a time, use a rolling pin to roll out dough to desired thickness.
  • Place the dough on a baking stone or baking sheet and brush with remaining tablespoon olive oil and sprinkle with salt.
  • Bake for 8 minutes, until starting to brown. Remove from oven. Spread minced garlic over the crust. Repeat with second ball of dough.
  • Heat oven to a low broil.
  • In the meantime, in a medium mixing bowl, whisk together ricotta and lemon zest and juice. Spread mixture over flatbreads.
  • Top with salami, olives, artichokes and sliced mozzarella.
  • Place under the broiler and allow to cook 5-6 minutes, until mozzarella is melted and bubbly.
  • Top with basil, oregano, black pepper and crushed red pepper flakes.
  • Slice and serve.