a simple, versatile grilled flatbread recipe with lemon ricotta, spicy chorizo & harissa oil
9 oz all-purpose flour
¼ oz dry active yeast
1 ¼ tsp salt
¼ tsp sugar
¾ cup water (or more if needed)
8 oz ricotta cheese
1 tbsp lemon juice
1 tsp lemon zest
1 red onion, thinly sliced
6 oz cherry tomatoes, halved
3 tbsp olive oil
1 tsp harissa powder
3 (3 oz) smoked chorizo sausage links, sliced
2 large handfuls of spinach
2 garlic cloves, thinly shaved
purple basil, for garnish
golden oregano, for garnish
½ lemon, for garnish
Pulse the flour, dry active yeast, salt and sugar in a food processor. Add the water in a steady stream until a ball forms (it will start to pull away from the sides). Flour a cutting board, as well as your hands, and knead the dough on the board by flattening it, pulling the sides over and pressing down. Continue to do so for a couple of minutes. Form the dough into a ball and place it in a large bowl that has been lightly coated with olive oil. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour.
Combine the ricotta cheese, lemon juice, and lemon zest in a mixing bowl and whisk until fully incorporated. Refrigerate until ready to serve.
While the flatbread rises, prepare the toppings.
For the red onions: Heat a large sauté pan over medium heat. Add enough oil to coat the bottom of the pan. Add the sliced red onions. Sauté for 5 minutes, stirring often. Lower the heat and continue to caramelize the onions until they are extremely soft and golden. Season with salt and black pepper.
For the cherry tomatoes: Whisk together the olive oil and harissa in a small bowl. Add the cherry tomatoes and a pinch of salt, and stir to coat. Let the tomatoes sit at room temperature in the harissa oil until ready to serve.
For the chorizo: Heat a pan over medium heat. Add enough oil to coat the bottom of the pan. Add the slices of chorizo. Cook on one side until golden brown and crisp. Flip each piece over and finish cooking.
For the spinach: Heat a large sauté pan over medium-high heat. Coat the bottom of the pan with oil. Add the shaved garlic and cook for 30 seconds (don’t let it burn). Add the spinach and stir until it has wilted. Season with salt and black pepper.
After an hour, take the dough ball and cut it into 2 pieces. Heat the grill to medium. Use a rolling pin coated in flour to roll each piece of dough into a thin circle. Place the rolled dough circles onto the grill. Cook until bubbles begin to form on one side. Use tongs to turn the flatbreads over and finish cooking on the other side. Remove from the grill and cool slightly.
Preheat the oven to 475°F. Place the flatbreads onto a foil-lined baking sheet. Spread the lemon ricotta on top of each one. Divide the rest of the toppings between the two flatbreads, evenly spacing all of the ingredients. Make sure to drizzle the extra harissa oil from the cherry tomatoes onto the flatbreads as well. Bake for 5-6 minutes, or until the flatbreads are heated through and the toppings are sizzling. Let the flatbreads cool slightly before cutting each one into 8 pieces. Garnish with the purple basil, golden oregano, and a squeeze of lemon.
You can cut the dough into smaller pieces to create individually-sized flatbreads.