Seasonal Flatbread Recipe

Make the yeast starter: stir the warm water (about 105-110°F / 40-43°C) with the honey and active dry yeast in a small bowl. Let sit 5–8 minutes until foamy.

Combine flour and salt in a large bowl. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour; if dry, wet your hands and continue.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

After the first rise, punch dough down gently and divide into two equal pieces for two medium flatbreads. Let rest 10 minutes before shaping.

Preheat oven to 500°F (260°C) and place a pizza stone or heavy baking sheet inside to heat.

On a lightly floured surface, stretch or roll each piece into a roughly 9–10 inch oval or rectangle about 1/4 inch thick. Transfer to a piece of parchment for easy transfer to the stone.

While the oven heats, make the ricotta topping: in a bowl combine ricotta, lemon zest, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 tablespoon extra-virgin olive oil, and 1 teaspoon honey. Stir until creamy and season to taste.

Spread a thin, even layer (about 1/4–1/3 cup) of the ricotta mixture over each stretched flatbread, leaving a 1/2-inch border.

Arrange the sliced zucchini or summer squash in a single layer over the ricotta. Scatter blanched snap peas and thin radish slices across the surface.

Sprinkle grated Parmesan (about 2 tablespoons per flatbread) and toasted pine nuts or chopped pistachios evenly.

Carefully slide the parchment and flatbread onto the preheated pizza stone or baking sheet. Bake 6–9 minutes, rotating halfway, until edges are golden and crust has charred spots.

Remove from oven and let rest 1–2 minutes.

Top with fresh arugula and microgreens or herbs, lightly toss with a quick squeeze of lemon juice if desired.

If using prosciutto or smoked salmon, drape thin slices over the hot flatbread after baking so they warm without cooking through. Drizzle with remaining 1 teaspoon honey or 1 tablespoon lemon juice depending on protein choice.

Finish with a sprinkle of flaky sea salt and a small pinch of cracked pink peppercorns for aroma and a subtle fruity spice.

Slice into 6–8 pieces and serve immediately.