Recipe of the Month

Italian Flatbread for grilled vegetable topping, fresh tomato and basil topping

Ingredients

3/4 Cip milk
1/4 Cup water
3 Cups of flour
1/2 Cup extra virgin olive oil
2 cups ricotta cheese
salt and pepper to taste

1) Place milk, water, 1/4 C olive oil, flour and salt and pepper into bowl mixer and using the paddle attachment, turn machine on low. Allow dough to incorporate and form a ball that will release from sticking from the sides. Take out of mixing bowl and cut into 4 equal pieces. Wrap in plastic and allow to rest in refrigerator over night.

2) Using a whisk, mix remaining olive oil and ricotta and then season with salt and peppers to taste. Reserve

3) Using a clean surface, roll the flatbread out, until you reach the desired length and thickness. Should be approximately 16 inches long, 4 inches wide and 1/8 inch thick.

4) Bake on sheet tray at 400 degrees until it is firm. Remove from baking tray and place directly on oven rack to finish cooking and brown. (note: you may need to flip to evenly brown on both sides.)

5) Use the ricotta mixture as your base on flatbread and top with a variety of grilled vegetables coarsely chopped. Drizzle with balsamic and top with fresh basil and tomato if desired.