Flatbread with Ricotta and Butternut Squash | Crispy and Aromatic
(0)
30 min
Quick
Sezamo
Un flatbread rustic italian, copt până devine auriu și crocant, acoperit cu o cremă fină de ricotta, felii rumenite de dovleac plăcintar copt, miere polifloră și ulei de măsline extra virgin.
Ingredients
Preparation method
Preparing the aromatic roasted butternut squash
Preheat the oven to 200°C fan. Peel 300 g of butternut squash, remove the seeds, then cut it into thin slices of about 3-4 mm.
Place the squash slices on a baking tray lined with parchment paper, drizzle with 10 ml of extra virgin olive oil, and season with half a teaspoon of sea salt and a pinch of ground black pepper. Bake the squash for 15 minutes, until it becomes soft and lightly browned around the edges.
Preparing the dough and baking the flatbread
In a bowl, dissolve 7 g of dry yeast in 140 ml of lukewarm still water. Add 250 g of type 000 white wheat flour, 1 teaspoon of sea salt, and 10 ml of extra virgin olive oil.
Chef's tip
For an extra crispy crust, bake the flatbread on a baking stone well preheated to the oven's maximum temperature.
The butternut squash can be sliced using a mandoline to achieve perfectly uniform slices that bake quickly and evenly.
35 min
Under an hour
