Ingredients
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½ recipe Pizza Dough
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2 tablespoons toasted Chia Seeds
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⅓ cup Olive Oil
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2 dried Chiles
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2 Garlic
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2 sprigs fresh Rosemary
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Kosher Salt
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All-purpose Flour
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½ cup Arugula
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4 ounces Ricotta
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⅓ cup oil-cured Olive
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¼ cup toasted Pine Nuts
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2 Radishes
Directions
Think of a flatbread as a blank canvas: You can use any type of paint you want (tomato sauce, pesto) and throw on all kinds of three-dimensional objects (cheese, greens, cooked sausage, and even nuts). The combo I use in this recipe has a nice balance of salty, creamy, crunchy, and spicy, but truly, you can top it with anything you like. If you don’t have a grill, or want to make this inside during the winter months, use a grill pan heated over medium-high heat.
Steps
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1
Done
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Make the pizza dough, substituting the white whole wheat flour with whole wheat flour and adding the chia seeds with the flour mixture. |
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2
Done
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Combine the oil, chiles, garlic, and rosemary in a small saucepan. Cook over medium heat until the garlic and rosemary are sizzling, 1 to 3 minutes. Season with salt. |
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3
Done
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Heat grill to medium-high heat. |
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4
Done
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Divide the dough into four pieces. On a floured work surface, press or roll the dough into 8-inch circles. |
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5
Done
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Place as many pieces of dough as will fit directly over the heat. Brush with some of the garlic chile oil. Grill until puffed and golden-brown and crispy of the bottom, 1 to 3 minutes. Flip and brush the cooked side with some of the garlic chile oil. Grill until the dough is cooked through, 1 to 3 minutes. Repeat with the remaining dough and oil. |
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6
Done
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Top the flatbreads with the pesto, ricotta salata, olives, pine nuts, and radishes. Season with salt. Drizzle with any remaining oil. |
