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Restaurants›Foxcroft Food & Wine - Raleigh›Four Cheese Flatbread Recipe

Four Cheese Flatbread Recipe

Name: Foxcroft Food & Wine - Raleighs Four Cheese Flatbread Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 piece store-bought pizza dough or flatbread rounds; 2 tbs all-purpose flour (for dusting); 1 tbs olive oil (for brushing); 0.25 tsp coarse salt (optional, for finishing); 0.5 cups whole-milk ricotta; 0.5 cups fontina, shredded; 0.5 cups aged cheddar, finely shredded; 1 tbs fresh parsley, finely chopped; 1 tsp fresh chives, finely chopped; 0.5 tsp dried oregano; 0.25 tsp freshly ground black pepper; 0.25 tsp kosher salt; 0.5 cups freshly grated Parmesan (or Parmigiano-Reggiano); 2 cups baby arugula; 0.5 cups quick pickled red onions (see below); 1 tsp extra-virgin olive oil (for finishing); 0.125 tsp freshly cracked black pepper (for finishing); 0.5 piece red onion, thinly sliced; 0.25 cups apple cider vinegar; 0.25 cups water; 1 tsp granulated sugar; 0.25 tsp kosher salt

Inspired by Foxcroft Food & Wine - Raleigh

Time45m

Serves3

herbed three cheese mix, parmesan, arugula, pickled onions

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Ingredients

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Dough / Flatbread Base

1 piece store-bought pizza dough or flatbread rounds

2 tbs all-purpose flour (for dusting)

1 tbs olive oil (for brushing)

1/4 tsp coarse salt (optional, for finishing)

Herbed Three‑Cheese Mix

1/2 cups whole-milk ricotta

1/2 cups fontina, shredded

1/2 cups aged cheddar, finely shredded

1 tbs fresh parsley, finely chopped

1 tsp fresh chives, finely chopped

1/2 tsp Dried oregano

1/4 tsp freshly ground black pepper

1/4 tsp kosher salt

Parmesan & Toppings

1/2 cups freshly grated Parmesan (or Parmigiano-Reggiano)

2 cups baby arugula

1/2 cups quick pickled red onions (see below)

1 tsp extra-virgin olive oil (for finishing)

1/8 tsp freshly cracked black pepper (for finishing)

Quick Pickled Red Onions (make ahead or same day)

1/2 piece Red onion, thinly sliced

1/4 cups Apple cider vinegar

1/4 cups water

1 tsp granulated sugar

1/4 tsp kosher salt

Method

Quick Pickled Red Onions (make first if possible)

Slice and brine

Thinly slice 1/2 red onion and place in a small heatproof bowl or jar. In a small saucepan, combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar, and 1/4 tsp kosher salt. Warm over medium heat just until sugar and salt dissolve (about 1–2 minutes); do not boil. Pour brine over sliced onions, press onion down to submerge, let cool to room temperature (about 15–20 minutes) then refrigerate. Onions will be usable after 15 minutes but are best after 1 hour.

Prepare Herbed Three‑Cheese Mix

In a medium bowl combine 1/2 cup ricotta, 1/2 cup shredded fontina, 1/2 cup shredded cheddar, 1 tbsp finely chopped parsley, 1 tsp chopped chives, 1/2 tsp dried oregano, 1/4 tsp black pepper and 1/4 tsp kosher salt. Fold gently until evenly mixed and slightly creamy. Taste and adjust seasoning.

Assemble & Bake Flatbread

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, place it in the oven upside down to preheat for a crisp bottom (about 30 minutes).

Prepare the dough: Lightly flour your work surface with the 2 tbs flour. If using 1 store-bought dough ball or a flatbread round, gently stretch or roll to a roughly 10–12 inch oval or round, about 1/4 inch thick. If dough springs back, let rest 5 minutes and try again. Transfer to a piece of parchment for easy transfer if desired.

Brush the top of the stretched dough lightly with 1 tbs olive oil, leaving a 1/4 inch border if desired to form a small crust.

Evenly dollop or spread the herbed three-cheese mix over the dough, leaving the small border. Aim for a thin, even layer so the cheeses melt and brown evenly.

Scatter 1/2 cup grated Parmesan evenly over the herbed cheese layer. This adds a salty, nutty finish and helps with browning.

Slide the flatbread (on parchment or directly on a peel/baking sheet) onto the preheated stone or hot baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until edges are golden and cheeses are bubbling and lightly browned. Baking time will vary with oven and thickness.

Remove from oven and let rest on a cooling rack for 2 minutes so toppings settle and crust firms slightly.

Finish & Serve

Top the hot flatbread with 2 cups baby arugula, letting the residual heat wilt but not fully cook the leaves. Scatter the quick pickled red onions (about 1/2 cup) evenly over the arugula.

Drizzle 1 tsp extra-virgin olive oil over the finished flatbread and finish with a light grind of freshly cracked black pepper and an optional pinch (1/4 tsp) of coarse salt if desired.

Slice into 6–8 pieces and serve immediately.