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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.
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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.
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3
Knead the dough by hand for 1 minute, then transfer it to an oiled bowl.
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4
Cover the bowl with plastic wrap and let rest until the dough has doubled in bulk, about 30 minutes.
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5
Preheat the oven to 400.
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6
Punch down the flatbread dough and divide it into 4 pieces.
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7
Pinch each piece of dough into a ball.
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8
Dust the balls with flour, cover with plastic wrap and let rest for 20 minutes.
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9
Place the tomatoes on a rimmed baking sheet, cut side down.
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10
Scatter the garlic and thyme all around them and drizzle with 2 tablespoons of the olive oil.
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11
Roast in the center of the oven for about 15 minutes, until slightly dry.
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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.
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13
Heat a large griddle until very hot.
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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.
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15
Transfer the flatbreads to a large baking sheet, cooked side down.
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16
Repeat with the remaining dough rounds.
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17
Spread the ricotta on the flatbreads and top with the tomatoes and anchovies.
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18
Season with pepper.
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19
Bake for about 15 minutes, until the flatbreads are lightly browned around the edges.
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20
Transfer the flatbreads to a work surface and lightly drizzle with balsamic vinegar.
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21
Scatter the basil on top.
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22
Slice the flatbreads into wedges and serve right away.
