Flatbread with Tomatoes, Ricotta and Anchovies

Name: Flatbread with Tomatoes, Ricotta and Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope active dry yeast; 2/3 cup lukewarm water; Pinch of sugar; 1 large egg, lightly beaten; 1/2 teaspoon kosher salt; 1/4 cup extra-virgin olive oil; 1 3/4 cups all-purpose flour, plus more for dusting; One 28-ounce can fire-roasted whole tomatoesdrained, quartered lengthwise and seeded; 1 garlic clove, smashed; 1 teaspoon chopped thyme; 3 tablespoons plus 1 teaspoon extra-virgin olive oil; 1/2 cup fresh part-skim ricotta; One 2-ounce tin of flat anchovies, drained; Freshly ground pepper; Balsamic vinegar; 1/4 cup torn basil leaves

Servings: persons

1 envelope active dry yeast
2/3 cup lukewarm water
Pinch of sugar
1 large egg, lightly beaten
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 3/4 cups all-purpose flour, plus more for dusting
One 28-ounce can fire-roasted whole tomatoesdrained, quartered lengthwise and seeded
1 garlic clove, smashed
1 teaspoon chopped thyme
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1/2 cup fresh part-skim ricotta
One 2-ounce tin of flat anchovies, drained
Freshly ground pepper
Balsamic vinegar
1/4 cup torn basil leaves

1
In the bowl of an electric stand mixer fitted with the dough hook, combine the yeast with the water and sugar and let stand until slightly foamy, about 5 minutes.
2
Add the egg, salt, olive oil and the 1 3/4 cups of flour and beat at medium speed until a smooth dough forms, about 5 minutes.
3
Knead the dough by hand for 1 minute, then transfer it to an oiled bowl.
4
Cover the bowl with plastic wrap and let rest until the dough has doubled in bulk, about 30 minutes.
5
Preheat the oven to 400.
6
Punch down the flatbread dough and divide it into 4 pieces.
7
Pinch each piece of dough into a ball.
8
Dust the balls with flour, cover with plastic wrap and let rest for 20 minutes.
9
Place the tomatoes on a rimmed baking sheet, cut side down.
10
Scatter the garlic and thyme all around them and drizzle with 2 tablespoons of the olive oil.
11
Roast in the center of the oven for about 15 minutes, until slightly dry.
12
On a lightly floured surface, roll out each dough ball to an 8-inch round and brush the flatbread with the remaining 4 teaspoons of olive oil.
13
Heat a large griddle until very hot.
14
Add 2 of the dough rounds and cook over high heat until the bottoms are browned and set and the top bubbles slightly, about 2 minutes.
15
Transfer the flatbreads to a large baking sheet, cooked side down.
16
Repeat with the remaining dough rounds.
17
Spread the ricotta on the flatbreads and top with the tomatoes and anchovies.
18
Season with pepper.
19
Bake for about 15 minutes, until the flatbreads are lightly browned around the edges.
20
Transfer the flatbreads to a work surface and lightly drizzle with balsamic vinegar.
21
Scatter the basil on top.
22
Slice the flatbreads into wedges and serve right away.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 envelope active dry yeast, 2/3 cup lukewarm water, Pinch of sugar, 1 large egg, lightly beaten, and more.

Yes, Flatbread with Tomatoes, Ricotta and Anchovies falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!