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Grilled Peach and Ricotta Flatbread

  • Makes: 8 servings  
  • Freezes: flatbreads, excellent  
  • Prep Time: 1 hour 
  • Baking Time: 20 minutes 
  • Cooking Time: 5 minutes 

Ingredients

Dough:

3 cups750 ml Robin Hood® Homestyle White Best for Bread Flour

2 1/4 tsp11 ml instant yeast

1 1/4 tsp7 ml salt

1 tbsp15 ml sugar

1 cup250 ml milk

1/4 cup50 ml butter

2 tbsp30 ml Greek yogurt

Topping:

4 cups1 L sliced peaches

Fresh basil, optional

Ricotta topping:

2 cups500 ml ricotta cheese

1/2 cup125 ml Eagle Brand® Sweetened Condensed Milk

2 tbsp30 ml fresh thyme, plus additional for garnish

Directions

  Dough:

  1 Combine first 4 ingredients in large mixing bowl.

  2 Heat milk until hot, (50° - 55°C/ 120° - 130°F). Add butter and yogurt and mix to combine. Add hot milk mixture to flour mixture and beat with electric mixer until a soft dough forms. Add additional flour if necessary to make a smooth soft dough. Place in greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour. Punch down and divide into 8.

  3 Grease BBQ grill and heat to high. Meanwhile, roll each piece of dough to about 1/16" (0.25 cm) thick. Cover with tea towel and let rise until puffy, about 30 minutes. Reduce heat to medium and place on hot grill. Cook, until bubbling and brown and then flip. Continue cooking another 30 seconds until brown. Remove. Continue with remaining dough.

  Topping:

  4 Combine ricotta cheese and condensed milk in small bowl.

  Assembly:

  5 Spread ricotta mixture over warm flatbreads. Top with peaches and sprinkle with fresh basil if desired.

Tip(s)

Tip: for an elegant presentation, grill peach slices on bbq before assembly.


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