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Stone Fruit Ricotta Flatbread

This versatile flatbread is a fantastic way to enjoy our sourdough pizza dough. Cook it as you would pizza, either in the oven, or on the barbecue. Use any stone fruit you can find here, they will all be delicious. 

Stone Fruit Ricotta Flatbread
1 recipe Flourist Sourdough Pizza Dough 
400g fresh ricotta 
8-10 fresh apricots, peaches, nectarines, or plums (halved or sliced)
1/4 cup honey
Chilli flakes
Maldon salt

Sourdough Pizza Dough
200g Sifted Red Spring Wheat Flour
140g water
40g starter
5g salt
Cornmeal for cooking the crust 

To make the dough, combine the flour, water, and starter in a bowl and mix until combined. Let sit for 30 minutes. Add salt with a small amount of water to dissolve it and mix well. Fold once and let sit for 1 hour. Fold two more times with 1 hour rests in between. After the last rest, transfer to an oiled container and let proof overnight in the fridge. 

The following day, divide the dough into two and cover, letting proof for 3 hours. Stretch into a long oval on a floured cutting board.

Preheat oven to 400°F. Cut the fruit in half (apricots and plums are best for halves, peaches and nectarines are better sliced) and remove the pits. In a bowl, toss the cut fruit with the honey and a couple pinches of Maldon salt. Transfer the apricots to a parchment lined sheet tray and roast in the oven until soft and slightly caramelized. Remove from the oven and set aside. Increase oven heat to 475°F.

Prep the pizza dough by rolling it out roughly into the size of your cast iron skillet (10" recommended). Rolling it on a floured cutting board is ideal as it will make it easier for you to transfer it into your cast iron skillet or pizza stone. Once you have it shaped it and the cast iron pan is preheated, sprinkle the bottom of the pan or the stone with with cornmeal in preparation for the dough.

Lightly olive oil the top of the pizza dough and divide the ricotta between the two pizza doughs. Spread the ricotta evenly between the two prepared doughs and top with fruit, reserving the honey for later. Sprinkle chilli flakes for some nice heat if desired, and sprinkle a pinch of Maldon salt on each.

To bake as you would a pizza, carefully slide the crust into the hot skillet or onto the stone, being extremely careful not to burn yourself. Return the crust to the oven quickly and bake for 10-12 minutes, or until the crust is crispy. Remove from oven and drizzle with reserved honey. 

Depending on your oven, the cooking time may vary as home ovens can fluctuate in temperature. 



Hi Natalie,

It’s not overly sweet – we love it as an appetizer! It’s a mix of savoury and sweet!


Is this Served as a dessert?

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