Description
A rustic, shareable flatbread topped with creamy ricotta, caramelized spring onions, and a sweet-savory honey thyme drizzle, perfect for a light meal or appetizer.
Ingredients
Scale
For the Crust:
- 1 lb store-bought pizza dough, at room temperature
- 2 bunches spring onions (about 8-10), trimmed and sliced lengthwise
- 1 cup whole milk ricotta cheese
- 2 tbsp olive oil, divided
- 2 tbsp honey
- 1 tbsp fresh thyme leaves
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Flaky sea salt for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). On a lightly floured surface, stretch or roll the pizza dough into a rustic oval or rectangle about 1/4-inch thick. Transfer to a parchment-lined baking sheet.
- In a skillet over medium heat, add 1 tbsp olive oil. Sauté spring onions for 4-5 minutes until softened and lightly charred. Season with salt and pepper.
- Brush the stretched dough with the remaining 1 tbsp olive oil. Spread ricotta evenly over the dough, leaving a 1-inch border. Top with sautéed spring onions.
- Bake for 15-18 minutes until the crust is golden and crisp. Remove from oven and let cool slightly.
- While the flatbread bakes, warm honey in a small saucepan over low heat. Stir in thyme leaves and red pepper flakes (if using) until fragrant, about 2 minutes. Remove from heat.
- Drizzle the honey thyme mixture over the baked flatbread. Sprinkle with flaky sea salt, slice, and serve warm on a board.
Notes
You can customize the seasonings to taste.