Ingredients:
For the Ricotta (make ahead):
· 2 quarts whole milk
· 1 cup heavy cream
· ½ teaspoon salt
· 3 tablespoons fresh lemon juice
For the Flatbread:
· ¾ cup shelled peas
· 1 tablespoon olive oil
· ¾ cup cup fresh mozzarella, drained well and sliced
· ¾ cup cup whole milk ricotta
· Quarter of a preserved lemon, seeded and sliced thin
· ½ cup mint leaves, torn
· flaky salt and freshly cracked black pepper
· 3-4 ounces prosciutto
· 1 pre-made flatbread crust
Method:
Read the recipe. Did you read it? Read it again…Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer.
For the Ricotta:
1. Line a large sieve with a layer of cheesecloth and place it over a large bowl.
2. Slowly bring milk, cream, and salt to a rolling boil in a large pot over medium heat, stirring occasionally to prevent scorching.
3. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
4. Pour the mixture into the lined sieve and let it drain 1 hour.
5. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
For the Flatbread:
1. Preheat the oven to 350 degrees, with pizza stone pre-heating if desired.
2. Heat the oil in a skillet over medium heat until it shimmers. Add the peas and cook briefly, shuffling the pan a few times, until they’re bright green and crisp-tender, a minute or two. Remove to a bowl and let cool.
3. Place the flatbread on a piece of parchment paper and top with the mozzarella, ricotta, peas, prosciutto and lemon. (Press the peas into the cheese so they won’t roll off in the next step!)
4. Using a pizza peel or flat pan, transfer the flatbread to the oven. Cook for 20 minutes, or until done.
5. Sprinkle with finishing salt and freshly ground pepper. Enjoy!
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