2 cups + 2 tablespoons white whole-wheat flour
2 teaspoons salt
1 teaspoon baking powder
2 teaspoons olive oil
2 teaspoons dark molasses
½ cup + 2 tablespoons of water (maybe more depending on the moisture level)
Remaining ingredients:
1 pound whole-milk ricotta cheese
3 tablespoons chopped fresh basil, (plus more for garnish)
1 tablespoons chopped fresh dill
2 green onions, chopped
1 tablespoons flat-leaf parsley, chopped
¾ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves, grated
2 small zucchinis, very thinly sliced
2 ears of corn, cut from the cob
1½ cups chopped asparagus
4 teaspoons olive oil
¼ cup Parmesan cheese, plus more for sprinkling
Preheat oven to 450 degrees. In a bowl whisk together flour, salt and baking powder. In a measuring cup, mix together olive oil, molasses, and water. Add to dry ingredients. Using a wooden spoon, mix until a dough comes together. If the dough is still very dry, add a few more tablespoons of water until it comes together. Transfer to a lightly floured board and knead just until the dough comes together and is smooth. Divide into two balls. Set aside for five minutes. In another small bowl, combine ricotta, basil, dill, green onion, parsley, salt, pepper and garlic. Season to taste with salt and pepper. Roll each ball of dough out to the size of two 10 or 12-inch cast-iron skillets or non-stick pans. Heat your pans to a medium-high heat. Add one teaspoon of olive oil to each pan. Swirl to coat. Add dough to pan, let bubble and crisp up on the sides. Peek underneath and once the dough is golden brown and crispy, flip. Spread half of the ricotta mixture on to each flatbread. Layer half zucchini on top, and then sprinkle with asparagus and corn. Drizzle top with one teaspoon each of olive oil. Season veggies with a little bit of salt and pepper. Sprinkle each flatbread with ⅛ cup of Parmesan cheese. Pop into the oven and cook until veggies are cooked, but still toothsome to the bite and slightly charred, about 10-15 minutes. Garnish with more grated parmesan cheese and chopped basil.