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Flatbreads with Creamy Oregano Flavored Ricotta and Olive Pesto Recipe

Flatbreads with Creamy Oregano Flavored Ricotta and Olive Pesto Recipe

Flatbreads with Creamy Oregano Flavored Ricotta and Olive Pesto Recipe

Ingredients :
For the dough :

    • 1 3/4 cups plus 1 1/2 tbsp. (250 g) Italian “00” flour
    • 1/4 cup plus 11/2 tbsp. (80 ml) extra-virgin olive oil
    • 1/2 cup (120 ml) water
    • 3/4 tsp. (5 g) salt

For the filling :

    • 0.35 lbs. (160 g) fresh ricotta
    • 0.5 oz. (15 g) fresh oregano, or about 2 tbsp. + 2 tsp.
    • 2.8 oz. (80 g) black olive pesto, or about 3/4 cup
    • 1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil
    • salt and pepper

For the garnish :

    • Mixed greens, as needed
    • 2 tbsp. (30 ml) extra-virgin olive oil

Method :

    1. Mix the flour with the oil, water and a pinch of salt until a smooth and homogenous dough forms. Wrap it in plastic and refrigerate for 30 minutes.
    2. Heat the oven to 350°F (180°C). On a clean work surface, use a rolling pin or pasta machine to roll out sheets of dough about 1/16  inch (2 mm) thick. Using a fluted pastry wheel, cut out 3-inch (8 cm) dough squares. Transfer the squares to a baking sheet lined with parchment and bake for about 12 minutes.
    3. Whisk the ricotta with the oil, oregano, olive pesto, salt and pepper. Spoon the mixture into a pastry bag and pipe a bit of filling onto a square of dough. Place another square on top, like a sandwich. Repeat with the remaining squares and filling. Garnish with mixed greens and drizzle with the olive oil.

4 Servings
Preparation : 30 minutes
Resting : 30 minutes
Cooking : 12 minutes