Jams Flatbread Recipe

preheat and shape

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven to preheat. On a lightly floured surface, stretch or roll the dough into a 12–14" oval or rectangle about 1/4" thick. Transfer to a piece of parchment paper or a lightly oiled baking sheet. Brush the dough lightly with 1 tbs olive oil and season with 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper.

Make the pesto while the oven preheats. In a food processor, add the spinach, basil, pistachios, grated Pecorino, garlic clove, lemon juice, 3 tbs olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Pulse until mostly smooth but still with a bit of texture, scraping down the sides once or twice. Taste and adjust seasoning. If too thick, add 1–2 tsp water or more olive oil until it reaches a spreadable consistency.

Reserve about 1/4 cup of pesto for finishing (drizzling) and set the rest aside to spread on the flatbread.

Combine the ricotta, lemon zest, lemon juice, honey, 1/4 tsp salt, and 1/4 tsp black pepper in a medium bowl. Using a whisk or an electric hand mixer on low, whip until smooth and slightly airy, about 1–2 minutes. Taste and adjust lemon, salt, or honey as desired. Transfer to a piping bag or small bowl for easy application.

Prepare the asparagus: toss trimmed spears with 1 tbs olive oil, the minced garlic, 1/8 tsp salt, and a pinch of red pepper flakes. Heat a cast-iron skillet or grill pan over high heat until smoking hot. Add the asparagus and cook, turning occasionally, until charred in spots and just tender, about 4–6 minutes depending on thickness. Remove from heat and cut into 2–3" pieces on the bias. Reserve any pan juices.

Assemble the flatbread: Spread a thin, even layer of the spring pesto over the oiled dough, leaving a 1/2" border. Dollop or pipe the lemon whipped ricotta in small mounds spaced across the flatbread (you should use about 3/4 of the ricotta; reserve a small spoonful for finishing if desired). Scatter the charred asparagus pieces over the pesto and ricotta. Sprinkle the grated Parmesan evenly over the top and add a light dusting of red pepper flakes for brightness.

Bake: Slide the parchment (or baking sheet) onto the preheated stone or into the oven. Bake at 500°F (260°C) until the crust is golden and crisp and the toppings are warmed through, about 8–10 minutes. Watch closely so the ricotta gets warmed but not burned.

Remove the flatbread from the oven and transfer to a cutting board. Drizzle the reserved 1/4 cup pesto thinly over the hot flatbread in a zigzag. Spoon any reserved lemon ricotta dollop in a couple of spots if you set some aside earlier.

Finish with the chopped parsley, chiffonaded basil leaves, remaining lemon zest, a squeeze of fresh lemon juice (about 1/2 the reserved lemon), and an additional sprinkle of grated Parmesan if desired. Taste and add salt and pepper to taste.

Slice into 6–8 pieces and serve immediately as a small-plates course.