Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

Upgrade pizza night with this flatbread, topped with hen of the woods or oyster mushrooms.
March 30, 2014

Ingredients

Dough
  • 1 tablespoon honey or agave nectar
  • 1¼ cups warm water
  • 1 package dry yeast
  • Extra-virgin olive oil
  • Kosher or sea salt
  • ¼ cup milk
  • 4 cups sifted all-purpose flour, plus more for dusting
Roasted Garlic Ricotta
  • 1 head garlic
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • 1 cup Narragansett Creamery ricotta
Ramps and Wild Mushrooms
  • 1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)
  • 4 cups hen of the woods or oyster mushrooms, roughly chopped
  • Freshly chopped rosemary (optional garnish)
  • Red pepper flakes (optional garnish)

Instructions

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5–10 minutes). Stir in 1 tablespoon olive oil, 2 teaspoons salt, milk and 3 cups flour.

Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour.

Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic.

Preheat oven to 350°.

Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 teaspoon olive oil. Season to taste.

Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 tablespoon olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 tablespoon olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste.

Final Assembly: Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot.

On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat.

WINE PAIRING: P. J. Valckenberg Undone Pinot Noir, Rheinhessen, Germany. We often don’t think of Germany for Pinot but this selection from the Rheinhessen, while light in body, has round, full black cherry fruit notes that will marry well with the ricotta. Its fruitiness will also dovetail well with the earthiness of the mushrooms. Enjoy the synergy!
Jessica Granatiero, The Savory Grape, East Greenwich


Recipe courtesy of David Sturgeon, chef/partner, Stoneacre Pantry, Newport

 

Ingredients

Dough
  • 1 tablespoon honey or agave nectar
  • 1¼ cups warm water
  • 1 package dry yeast
  • Extra-virgin olive oil
  • Kosher or sea salt
  • ¼ cup milk
  • 4 cups sifted all-purpose flour, plus more for dusting
Roasted Garlic Ricotta
  • 1 head garlic
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • 1 cup Narragansett Creamery ricotta
Ramps and Wild Mushrooms
  • 1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)
  • 4 cups hen of the woods or oyster mushrooms, roughly chopped
  • Freshly chopped rosemary (optional garnish)
  • Red pepper flakes (optional garnish)
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