Gaby Dalkin’s Breakfast Flatbread with Ricotta and Strawberry-Basil Jam
Makes 4 flatbreads
INGREDIENTS
For the ricotta
2 quarts whole milk
1 cup heavy cream
½ cup plain 2-percent Greek yogurt 1½ teaspoons fresh lemon juice
1½ teaspoons white vinegar
1 teaspoon Maldon sea salt
For the jam
1 quart fresh strawberries, hulled and halved 1⁄3 cup sugar
1 tablespoon fresh lemon juice
Pinch kosher salt
4 fresh basil leaves
For the flatbread
1 pound store-bought pizza dough, divided into 4 equal pieces
All-purpose flour for rolling
3 tablespoons honey
Maldon sea salt
Freshly cracked black pepper
DIRECTIONS
To make the ricotta cheese: Line a colander with 4 or 5 layers of cheesecloth. Make sure there is enough draping over the edges so it doesn’t fall into the colander later in the process.
In a large, heavy-bottomed pot, combine the milk, cream, yogurt, lemon juice, vinegar and salt. Bring to a simmer over medium heat and cook until the mixture begins to curdle with the curds separating from the whey. Pour the mixture into the lined colander and let drain for about 10 minutes, until all the liquid has drained off and the ricotta remains. Lift the cheesecloth up by the edges and transfer the ricotta to an airtight container, where it will keep, refrigerated, for up to 2 weeks.
To make the strawberry-basil jam: In a medium saucepan, combine the strawberries, sugar, lemon juice and salt. Place over medium-high heat and cook, stirring often, until the strawberries are soft, bubbling, and syrupy, about 10 minutes. Toss in the basil, remove from heat and let cool. You can remove the basil before serving if you like, or keep it in. (The jam can be made in advance; it will keep, stored in an airtight container in the refrigerator, for up to a week. This recipe makes 2 cups. You will only need 1 cup for the flatbreads.)
Let pizza dough rest at room temperature for 30 to 45 minutes before starting. Heat oven to 450 degrees. Line two baking sheets with parchment paper. On a lightly floured surface, roll or stretch each piece of dough into a rectangle, roughly 4 by 9 inches. Place two pieces of dough on each prepared pan. Drizzle with honey and sprinkle with salt and pepper. Bake for 8 to 12 minutes, until golden brown. (If any bubbles rise, you can pop them with a fork.) Let cool slightly.
To serve: Spread the ricotta over the flatbreads, leaving a ½-inch border. Top with heavy dollops of strawberry-basil jam and season with salt and pepper. Cut into 4 pieces each and serve.
— “What’s Gaby Cooking: Everyday California Food”
by Gaby Dalkin