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Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread<\/p>\nRoasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread<\/p>\n
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1 T. honey or agave nectar<\/p>\n
1\u00bc cups warm water<\/p>\n
1 package dry yeast<\/p>\n
Extra-virgin olive oil<\/p>\n
Kosher or sea salt<\/p>\n
\u00bc cup milk<\/p>\n
4 cups sifted all-purpose flour, plus more for dusting<\/p>\n
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1 head garlic<\/p>\n
Extra-virgin olive oil<\/p>\n
Freshly ground black pepper<\/p>\n
1 cup Narragansett Creamery ricotta<\/p>\n
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1\u20132 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)<\/p>\n
4 cups hen of the woods or oyster mushrooms, roughly chopped<\/p>\n
Freshly chopped rosemary (optional garnish)<\/p>\n
Red pepper flakes (optional garnish)<\/p>\n
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In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5\u201310 minutes). Stir in 1 T. olive oil, 2 tsp. 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\u00b0. 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 tsp. olive oil. Season to taste. Wash ramps and separate bulbs from leaves. Saut\u00e9 bulbs and mushrooms in 1 T. olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, saut\u00e9 ramp leaves in 1 T. olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste. Final Assembly: Preheat oven to 500\u00b0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread 1 T. honey or agave nectar 1\u00bc cups warm water 1 package dry yeast Extra-virgin olive oil Kosher or sea salt \u00bc cup milk 4 cups sifted all-purpose flour, plus more for dusting 1 head garlic Extra-virgin olive oil Freshly ground black pepper 1 cup Narragansett Creamery ricotta 1\u20132 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens) 4 cups hen of the woods or oyster mushrooms,…<\/p>\n