Roasted Raddicchio Flat Bread with Citrus Whipped Ricotta
- Flat Bread Dough
- 1 Packet Dry Self Rising Yeast
- 2 Cloves Fresh Garlic
- 2 cups All-Purpose Flour
- 1/2 tsp Sugar
- 1 tbsps Extra Virgin Olive Oil
- 3/4 cups Warm Water
- Pinch Of Salt
- 4 Heads Raddicchio (Cored, Quartered, and Sliced Lengthwise)
- 16 ozs Ricotta
- Zest of 2 Lemons
- 1 Orange (Zested and Juice Reserved)
- 2 tbsps Balsamic Vinegar
For Flat Bread Dough:
Grate or finely mince garlic. In your KitchenAid® Mini Mixer, combine yeast, garlic, salt, sugar, and flour using the Whisk accessory. Turning off the mixer, add the olive oil and 1/2 cup of the water. Replace the Whisk for the Dough Hook accessory and begin to knead the dough, slowly adding the remaining warm water until the dough forms a ball that is not overly sticky.
Remove the ball of dough from the mixer bowl and knead on a floured surface until the dough has become elastic and is no longer sticky (approximately 2-3 minutes). Lightly coat a mixing bowl with a small amount of olive oil and the place dough into the bowl, cover with a kitchen towel, and place in a draft free location. Let rest for at least one hour.
Once doubled in size, cut the dough into 4 quarters and roll out each quarter on a floured surface until you have reached your desired crust thickness.
Heat a lightly oiled cast iron skillet, and place one flat bread dough in the skillet until golden brown, approximately 2-3 minutes on each side. Repeat for remaining 3 flat breads. Set aside on sheet trays.
Preheat oven to 350 degrees.
In a medium bowl, toss the raddicchio with the balsamic vinegar, orange juice, and salt and pepper. Spread evenly on a sheet tray and place in the oven to bake for 20 minutes.
After 20 minutes, remove from oven and set aside to cool to room temperature.
For Whipped Ricotta:
In your KitchenAid® Mini Mixer, combine ricotta, orange zest, lemon zest, and salt and pepper to taste. Using the Paddle accessory, whip for one minute, scraping down the sides every so often. Once fully incorporated, transfer to a small bowl.
Assembling the Flat Breads:
Take one of the previously prepared flat breads and spread a heaping spoonful of the whipped ricotta mixture over the top. Add roasted raddicchio evenly on top of ricotta mixture. Repeat for remaining flat breads.
Eat as is, or place in a 350 degree oven for 5 minutes to heat. Slice into quarters.