Lemony Ricotta & Shrimp Flatbreads

Weekend Recipe Time! These flatbreads are great and difference; perfect for spring. They are light but packed full of flavor and regardless of if you are making them for yourselves or for a party when we are out of quarantine and ready to lay next to the pool.

All Ingredients

  • 1 3/4 cups of flour
  • 1 1/2 teaspoon fast yeast
  • 1 3/4 teaspoons salt
  • 3/4 cups green full fat, plain yogurt
  • 1 tablespoon honey
  • 1/2 cup whole milk ricotta
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh tarragon chopped
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon Lemon juice
  • 1 tablespoon lemon zest
  • 3/4 pound of peeled and cleaned shrimp
  • Baby Arugula

Flatbread Crust:

Ingredients:

  • 1 3/4 cups of flour
  • 1 1/2 teaspoon fast yeast
  • 1 3/4 teaspoons salt
  • 3/4 cups green full fat, plain yogurt
  • 1 tablespoon honey

Combine yeast and 1/4 cup of luke warm water. Whip until bubbly. Combine yogurt, flour, honey, salt and yeast water. Process and kneed until a dough forms, making sure that nothing is sticking to the side. If it feels too dry add water tablespoon at a time. Dough should be smooth and elastic.

Transfer dough to a lightly floured surface and divid in half, rolling into two equal sized balls. Cover with plastic wrap and set aside for an hour to an hour and a half until doubled in size.

While that is rising work on your Ricotta mixture.

Ricotta Lemon sauce:

  • 1/2 cup whole milk ricotta
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh tarragon chopped
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon Lemon juice
  • 1 tablespoon lemon zest

Combine all ingredients together in bowl. Salt and pepper to taste.

Making it:

Heat your oven to 500 degrees F with a baking sheet or pizza stone in the oven.

Lightly dust the baking sheet or stone with semolina four. Stretch out dough into rectangles making sure that it’s not too thin about 6 by 12 inches. Spread the ricotta mixture over the top of the dough and arrange shrimp on each flatbread. Slid dough onto bakesheet or stone and bake until golden brown, about 9-11 minutes each.

Once finished, transfer onto a wire wrack. Toss the Arugula in lemon juice before arranging on top.

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