The most flavorful peach, basil, and ricotta flatbreads are a quick and easy homemade appetizer. Plus, no waiting for the dough to rise.
For the Dough:
- 2 cups einkorn flour (or alternate flour)
- 1 1/2 tablespoons chopped fresh basil
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/4 cup olive oil
For the Toppings:
- 10 ounces ricotta
- 1/3 cup lightly packed basil leaves
- 2 peaches, sliced into thin half-moons
- Salt, to taste
- Freshly ground black pepper, to taste
- Honey, to taste
- Preheat the oven to 450°F. If you have a baking stone, stick it in the oven as it preheats, on the middle rack. If you don’t, just put in a baking sheet.
- In a large bowl, combine einkorn flour, chopped basil, baking powder, and salt. Make a well in the center and add the water and olive oil. Stir the flour into the center with a wooden spoon until a dough forms.
- Once it comes together, knead the dough a few times right in the bowl, to create a round ball.
- Split the dough up into three pieces of equal size. Roll each one out individually on a piece of parchment paper to a thickness of about ¼ inch and a diameter of about 8 inches if round, or into an oblong shape. Brush with oil and sprinkle with salt.
- Bake each round of dough one at a time for about 10 minutes, until golden brown. Remove from the oven and transfer to a cooling rack.
- Top each with about ⅓ of the ricotta, and spread it to coat the surface. Top with basil leaves and peaches. Sprinkle salt and pepper all over the top, and drizzle with honey to taste.
- Slice and serve.
Nutritional information below includes 1/8 tsp salt, 1/4 tsp black pepper, and 1 tbsp honey. Adjust to taste.
- Category: Flatbreads
- Method: Baking
- Cuisine: Appetizers
Keywords: summer, stone fruit, peach, honey, basil, flatbread