8 oz. Frozen pizza dough, thawed
2-4 Tbs garlic flavored olive oil
2/3 Cup fresh ricotta cheese
1/2 Tsp fresh chopped rosemary plus more for garnish
8 Fresh or dried figs quartered lengthwise through stem, or handful of dried cranberries
Preheat oven to 450 degrees. Press dough into large rectangle on work surface. Lift dough, hold
by top edge, allowing weight of dough to begin to stretch it. Run hands around square as if you are
turning a steering wheel, letting dough weight stretch itself.
Continue stretching dough in the air, or pressing and stretching on work surface until dough is very thin. Transfer to nonstick baking sheet, continue pressing and stretching until dough is about 15" x 9" and 1/8"
thick. Dough may stick to pan but this will help flatbread keep its shape while baking. Brush with 2-3 Tbs
oil, prick with fork. Mix ricotta, chopped rosemary and 1/2 tsp oil; season with cracked fresh pepper and
kosher salt.
With small spatula or spoon, spread ricotta thinly over dough, leaving 1/4" border. Sprinkle with cranberries
or fig bits Bake until crisp and edges are golden, 15-18 minutes. Run thin spatula under flatbread to release
it from pan if stuck. Cut into pieces.
If desired, serve drizzled with oil and sprinkled with rosemary.
Idea for this recipe is from Claire Robinson's book, 5 Ingredient Fix. Watch her show, 5 Ingredient Fix on Food Network.
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Excerpt - Copyright: "... Data Robinson, Claire. 5 ingredient fix, easy, elegant, and ..." See a random page in this book.
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