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1
Preheat a cast-iron grill pan or outdoor grill to high heat.
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2
Melt the butter in a saute pan over medium heat, add the shrimp and garlic and saute until the shrimp are pink and cooked through, about 2 minutes.
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3
Toss the shrimp with the chopped parsley.
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4
Set aside to cool and then chop the shrimp.
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5
Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape.
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6
If you need to, pick up the dough and let the natural weight of the dough stretch itself out.
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7
It doesn't need to be perfect, matter of fact its better when it's not.
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8
Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill.
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9
Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side.
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10
Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.
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11
Spread the ricotta onto the flatbread and sprinkle the oregano over the entire surface.
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12
Top with the artichokes, red peppers and shrimp and sprinkle the entire thing with lemon juice.
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13
Season with salt and pepper.
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14
Serve and enjoy!
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15
In a liquid measuring cup, combine the warm water, yeast and sugar.
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16
Allow the yeast to dissolve and bloom, about 5 minutes.
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17
Once bloomed, add the olive oil.
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18
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt.
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19
Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment.
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20
Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes.
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21
You should be able to touch the dough and not have the dough stick to your fingers.
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22
Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes.
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23
Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray.
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24
Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours.
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25
After the dough has risen it is ready to be cooked however you'd like!
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26
Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough.
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27
Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
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28
Sugar is used to feed the yeast which will help the dough to grow.
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29
Bread flour will give you a chewier texture because the flour has more gluten.
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30
You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
