• Eliana Wittels

Flatbread with Charred Broccoli and Roasted Grapes

Happy Fall entertaining! Here's a scrumptious FLATBREAD recipe you can make this weekend to have your party guest leaving happy!

You could even use this dough to make pizza with, its easy as 1-2-3! Let the food processor do all the work for you.

Flatbread with Charred Broccoli and Roasted Grapes

Prep time: 5 minutes

Inactive time: 1 hour

Cook time: 50 minutes

Total time:1 hour and 55 minutes

Yield: 2 8-inch flatbreads or 1- large sheet tray sized flatbread

Ingredients:

For the dough:

3 cups all-purpose flour

2 teaspoons instant yeast

2 teaspoons kosher salt

2 tablespoons extra virgin olive oil

1 cup warm water

For the toppings:

1 ½ cups grapes

1/2 cup extra virgin olive oil

1 head broccoli, cut into small florets

1 teaspoon salt, plus more to taste

1 teaspoon pepper, plus more to taste

1 cup ricotta cheese

1 teaspoon thyme

2 garlic cloves, thinly sliced

2 teaspoons honey

1/4 cup parmesan cheese

Directions:

Preheat oven to 400 degrees F.

In a food processor, combine flour, instant yeast, and kosher salt. Turn on the processor and slowly add 1 cup of warm water and olive oil through the feed tube. Process the dough for about 30 seconds, adding an additional teaspoon of water at a time, until the dough forms into a ball and is slightly sticky to the touch. (Add more water if the dough is dry or add more flour if the dough is too sticky).

Turn the dough onto a floured surface and knead by hand for a few minutes until it forms a smooth, round ball. Place the dough in a bowl and cover with plastic wrap or a wet towel. Let the dough rise and double in size in a warm spot, for about 30 minutes to 1 hour. (If you have more time allow the dough the rest a longer).

Line two baking sheets with parchment paper. Toss grapes with 2 tablespoons olive oil on one baking sheet and roast until wrinkled, about 12 minutes. Toss broccoli florets with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper on the other baking sheet and roast until charred, about 30 minutes.

In a small bowl, mix ricotta cheese, thyme, and 2 tablespoons olive oil.

When the dough has risen, turn it out onto a floured surface and roll it out into an 8-inch round or desired flatbread shape.

Increase oven temperature to 375 degrees F.

Drizzle olive oil on a baking sheet and place rolled dough on top. Bake for 10 to 12 minutes or until lightly browned. Remove from oven and top with ricotta spread, roasted grapes, and charred broccoli. Return flatbread to oven and heat through, about 5 minutes more. Drizzle 2 teaspoons honey and sprinkle with Parmesan cheese. Serve hot.

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