Rosemary Ricotta Flatbread

🥘 Ingredients

• arugula
  2 c
• leek
  1 whole
• olive oil
  3½ tsp
• pepper
  to taste
• pizza dough
  1 ball
• red grapes
  1 c
• ricotta cheese
  ½ cup
• rosemary
  1 sprig
• salt
  to taste

🍳 Cookware

• baking sheet
• baking sheet
• medium skillet

1. 1

   pizza dough rosemary leek ricotta cheese red grapes arugula olive oil salt pepper

   pizza dough: 1 ball, rosemary: 1 sprig, leek: 1 whole, ricotta cheese: ½ cup, red grapes: 1 c, arugula: 2 c, olive oil: 3½ tsp, salt: to taste, pepper: to taste
2. 

   2

   Preheat oven to 425°F. Let pizza dough sit at room temperature. Strip leaves from rosemary and finely chop. Trim ends off leek, halve white part lengthwise, and thinly slice. Clean slices by soaking in cold water, shaking gently, then scooping out to remove any grit.
3. 

   3

   Grease a baking sheet lined with foil. Stretch dough by hand into a rough rectangle on the sheet, keeping it even. Poke thoroughly with a fork, season with salt, and sprinkle with half the rosemary. Bake ⏱️ 20 minutes until slightly crisp.
4. 

   4

   Meanwhile, place red grapes on another baking sheet . Toss with remaining rosemary, ½ tsp olive oil, and season with salt and pepper. Roast ⏱️ 6 minutes .
5. 

   5

   Heat 2 tsp olive oil in a medium skillet over medium heat. Add leeks and season with salt and pepper. Sauté ⏱️ 6 minutes until softened.
6. 6

   Remove partially baked flatbread from oven. Top with ricotta cheese, roasted grapes, and sautéed leeks. Scatter arugula over top and drizzle with remaining ½ tsp olive oil. Return to oven ⏱️ 5 minutes until arugula slightly wilts.
7. 7

   Cut into squares and serve immediately.