Radicchio Flatbread with Whipped Ricotta


  • 1/2 Teaspoon Active Dry Yeast
  • 1/4 Cup Warm Water
  • Pinch of Sugar
  • 1 3/4 Cups All-Purpose Flour
  • Coarse Salt and Freshly Ground Pepper
  • 1 Tablespoon Extra-Virgin Olive Oil
  • 2 Heads Treviso Radicchio 
  • 1 Cup Fresh Ricotta Cheese


  1. Stir together yeast, water, and sugar in a large bowl, and let stand until foamy, about 5 minutes. 
  2. Stir in flour, 1/2 teaspoon salt, and the oil until combined. 
  3. Turn out dough onto a lightly floured surface and knead with floured hands until smooth, about 2 minutes. 
  4. Transfer to a large oiled bowl and cover with plastic wrap. 
  5. Let stand in a warm, draft-free spot for 20 minutes. 
  6. Preheat oven to 400 degrees. 
  7. Divide dough into quarters. 
  8. On a lightly floured surface, roll out 1 piece of dough to 8 by 5 inches. 
  9. Transfer to a baking sheet lined with parchment paper. 
  10. Repeat with remaining dough. 
  11. Divide radicchio among flatbread and gently press into dough. 
  12. Drizzle with oil; season with salt and pepper.
  13. Bake until flatbread is golden and crisp; about 15 minutes.
  14. Whisk ricotta in a small bowl until lightened.
  15. Drizzle flatbread with oil; season with salt and pepper.
  16. Serve flatbread with ricotta.