This flat bread was so tasty. I love how all of the ingredients worked so perfectly together. I would have never thought to use a whole leek per flatbread, but it worked. I borrowed the recipe from Emma Christensen at the kitchn. This website is amazing. I have found so many wonderfully delicious recipes, that I have either adapted to my taste, or not touched at all because they are perfectly delicious. Tonight I had some friends over, and we gobbled up two flatbreads for a pre-climbing snack. I am getting prepared for a lead climbing course that I am taking on Saturday and Sunday. It is going to be so much fun, and terrifying. Lead climbing is when you are not tied in at the top of the route, you must clip the rope to the wall as you go up. It is terrifying because you have a farther drop when you fall - purely psychological. It is actually not dangerous at all - this is what I keep telling myself.
LEEK, RICOTTA, AND POTATO FLATBREAD RECIPE
2 large leeks
1 tbsp olive oil
1 red potato
1 16oz tub ricotta cheese
4 sprigs of thyme
1 batch of pizza dough
1 cup shredded Parmesan cheese
salt and pepper
1. Make pizza dough according to recipe above and let rise for 2 hours.
2. Preheat oven to 450 F and place pizza stones in the oven.
3. Slice the leeks thinly and let sit in a bowl of cold water to remove the dirt. Then, fry the leeks in olive oil and a generous amount of salt, until bright green. Set to the side.
4. Thinly slice the potato with a mandoline slicer (1/16 inch thick). Let the potatoes sit in cold water for a couple of minutes.
5. When the dough has risen, divide into 2 balls. Roll the dough out onto a piece of wax paper, until you get the desired shape - oval. Brush the dough with olive oil and sprinkle (generously) with kosher salt. Next, top with thyme, then half the ricotta, followed by half the potatoes, half the leeks, and half the Parmesan cheese. Repeat with the second dough.
6. Bake in the oven for 20 minutes or until done.