Rosemary Ricotta Flatbread

🥘 Ingredients

• arugula
  8 oz
• leek
  2 unit
• olive oil
  2 tbsp
• pepper
• pizza dough
  2 unit
• red grapes
  40 unit
• ricotta cheese
  1 lb
• rosemary
  2 sprig
• salt

🍳 Cookware

• large bowl
• baking sheet
• baking sheet
• large pan

1. 1

   Preheat oven to 425 degrees. Take the pizza dough out of the fridge to come to room temperature. Strip the leaves off the rosemary and chop. Trim the green top and bottom of the leek and discard. Halve the remaining white part lengthwise, then thinly slice. Hint: Leeks have lots of layers that can hide sand from their soil. To thoroughly clean them, place the sliced leeks in a large bowl with cold water. Give them a little shake, then scoop them out. This trick works well on any other leafy greens too!

   pizza dough: 2 unit, rosemary: 2 sprig, leek: 2 unit
2. 

   2

   Liberally grease a foil-lined baking sheet . Pick up the dough and stretch it out with your hands, rotating it and working from the center towards the outer edges, before placing it on the baking sheet. Keep stretching it until you have formed a rough rectangle. Make sure the dough is as even as possible. It's OK if it doesn't fill the entire baking sheet. Poke the dough with a fork thoroughly and season with salt . Sprinkle with half the rosemary and bake for ⏱️ 20 minutes , until slightly crisp. HINT: You can use a rolling pin or wine bottle to stretch it out with a sprinkle of flour on a clean, dry surface!

   salt
3. 

   3

   Meanwhile, place red grapes on another baking sheet . Season them with the remaining rosemary, ½ teaspoon olive oil , salt , and pepper . Roast for ⏱️ 6 minutes .

   red grapes: 40 unit, olive oil: 2 tbsp, salt, pepper
4. 

   4

   Heat 2 teaspoons olive oil in a large pan over medium heat. Add the sliced leeks and season with salt and pepper . Cook for ⏱️ 6 minutes , until softened.

   salt, pepper
5. 

   5

   Once the flatbread is partially baked, top it with ricotta cheese , the grapes, and the leeks. Top with arugula and drizzle with ½ teaspoon olive oil. Place in the oven for ⏱️ 5 minutes until the arugula wilts slightly.

   ricotta cheese: 1 lb, arugula: 8 oz
6. 6

   Cut the flatbread into squares and serve straight out of the oven.