Ricotta Asparagus Flatbread
Spring's official arrival is right about the corner which means it's almost time to dust off the barbecue and get grilling. Here's an easy recipe for a delicious summer flatbread that you can whip up in no time and customize to your heart's content. Slice it up and serve as an appetizer at your next summer gathering or toss together a little salad and you've got a light and fresh dinner for two.
- Pizza dough**
- Fresh ricotta cheese
- Slab bacon (cubed)
- Portobello mushroom
- Lemon zest
- Olive oil
- Salt & Pepper
*Use as much or as little of each ingredient as you like. There are no rules here, just follow your instincts (and your tastebuds).
**Either buy a fresh ball of dough pre-made from your local Italian grocer or make it yourself from scratch. I use Mario Batali's recipe from his cookbook Molto Gusto.
Cook your cubed bacon in a small saucepan on high heat until crispy. Roll out your dough on a floured surface. Slice the mushrooms, break the bottoms off the asparagus and coat both with a little olive oil, salt, and pepper. Bundle all your ingredients onto a tray and head out to your grill.
Barbecue the veggies on medium-high heat until they're cooked al dente. Set them aside and throw on your flatbread crust.
Grill the dough, uncovered, on high heat until it's about 70% cooked. Make sure you grill the flatbread on both sides so that it cooks evenly. This should only take about 1 minute per side.
Take the dough off the heat and let it cool slightly before smothering it in ricotta and topping with bacon, mushroom, and asparagus. Pop the whole thing back on the grill and cover. Let it hang out under there for roughly 5 more minutes until the cheese is warm and the dough is cooked through.
Zest a little lemon over the top and you're done!