Flatbread with Peaches and Tarragon
Ingredients
For topping
- 1 cup whole-milk ricotta
- 1 tablespoon chopped tarragon, plus more for garnish
- 1 tablespoon chopped parsley
- 2 peaches
- 12 ounces fresh mozzarella
- 1/4 cup Marcona almonds, chopped
- 1/4 cup olive oil
For Flatbread
- 3/4 teaspoon baking powder
- 1/2 teaspoon sugar
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 cup plain yogurt
Instructions
- For Topping Combine baking powder, sugar, flour, and salt in a large mixing bowl. Add yogurt and mix with hands until yogurt is incorporated. Turn dough over onto a floured surface and knead for 2 minutes, or until dough is smooth. Divide dough into 4 pieces, cover with a kitchen towel, and allow to rest for 15 minutes. For Flatbread Preheat oven to 400°F. After rest period is complete, roll each piece of dough into 1/8-inch-thick flatbreads. Shape is not important; don’t worry about perfect circles. Generously coat a baking sheet in olive oil, transfer flatbread to the baking sheet, and drizzle top of flatbread with olive oil. Bake for 5–7 minutes, or until golden brown. Remove from oven and let cool slightly. Combine ricotta, tarragon, and parsley and stir to combine. Reserve a few sprigs of tarragon to garnish the flatbread. Once the flatbread is slightly cooled, spread generously with ricotta mixture. Lay peaches and mozzarella on top of the ricotta, allowing for some of the ricotta to show through. Sprinkle Marcona almonds on top and return to oven for 2 minutes, or until cheese has melted.
Notes
Remove from oven and garnish with a drizzle of olive oil and reserved tarragon.
