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Flavorful Nectarine Arugula Flatbread Recipe with Whipped Ricotta and Hot Honey Made Easy

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A quick and easy flatbread featuring a crispy crust topped with whipped ricotta, caramelized nectarines, fresh arugula, and a drizzle of spicy hot honey. Perfect for summer gatherings and casual meals.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 tsp (3 g) instant yeast
  • 1 tsp (4 g) sugar
  • 1 tsp (6 g) salt
  • ¾ cup (180 ml) lukewarm water (about 100°F / 38°C)
  • 2 tbsp (30 ml) olive oil, plus extra for brushing
  • 2 medium ripe nectarines, thinly sliced
  • 2 cups (60 g) fresh arugula, washed and dried
  • 1 cup (250 g) ricotta cheese, whole milk
  • 2 tbsp (30 ml) heavy cream
  • 3 tbsp (45 ml) hot honey
  • Sea salt flakes, for finishing
  • Freshly cracked black pepper, to taste

Instructions

  1. Activate the yeast: In a mixing bowl, combine lukewarm water, sugar, and instant yeast. Stir gently and let sit for 5-7 minutes until frothy.
  2. Make the dough: Add sifted flour and salt to the yeast mixture. Pour in olive oil and mix with a wooden spoon or hands. Knead on a floured surface for 8-10 minutes until smooth and elastic.
  3. First rise: Lightly oil the bowl, place dough inside, cover with damp cloth or plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
  4. Prepare the ricotta: While dough rises, whip ricotta and heavy cream with a whisk or electric mixer until smooth, fluffy, and spreadable (2-3 minutes). Refrigerate until use.
  5. Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat.
  6. Shape the dough: Punch down risen dough and roll out on parchment paper into a 12×8 inch (30×20 cm) rectangle or circle, about ¼ inch (6 mm) thick. Brush edges lightly with olive oil.
  7. Bake the crust: Transfer dough on parchment to heated stone or baking sheet. Bake for 10-12 minutes until golden and crisp around edges.
  8. Add toppings: Remove flatbread from oven. Spread whipped ricotta evenly over warm crust, then arrange nectarine slices on top. Return to oven for 5 minutes to warm nectarines slightly.
  9. Add arugula and finish: Remove from oven, scatter fresh arugula over flatbread, drizzle hot honey generously, sprinkle sea salt flakes, and crack black pepper on top.
  10. Serve: Slice while warm and enjoy immediately.

Notes

If nectarines are too tart, dust with brown sugar before baking to mellow sharpness. Keep arugula dry to prevent sogginess. Preheat pizza stone for at least 30 minutes for crispier crust. Whip ricotta with cream for a fluffy texture. Add hot honey after baking to preserve flavor and heat. Dough can be made ahead and refrigerated overnight.

Nutrition

Keywords: nectarine flatbread, arugula flatbread, whipped ricotta, hot honey, summer recipe, easy flatbread, quick dinner, seasonal fruit flatbread

Find it online: https://tastypierecipes.com/flavorful-nectarine-arugula-flatbread-recipe-with-whipped-ricotta-and-hot-honey-made-easy/