Brick Fired Flatbread Recipe

Mix and proof

In a large mixing bowl or stand mixer bowl, combine the warm water, sugar and instant yeast. Let sit 2–3 minutes until foamy. Add the flour and salt, then the olive oil. If using a mixer, use the dough hook and mix on low until combined, then increase to medium-low and knead 4–5 minutes until smooth and slightly tacky. If mixing by hand, stir to form a shaggy dough, then turn out onto a lightly floured surface and knead 7–8 minutes.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60–90 minutes depending on room temperature.

Divide and rest

Punch down the dough gently, divide into two equal portions for two medium flatbreads (or keep whole for one large). Shape each into a ball, cover, and let rest 20 minutes to relax the gluten for easier hand-tossing.

Prepare ricotta spread

While the dough rests, combine ricotta, lemon zest, lemon juice, 1 tablespoon grated Romano, 1/2 teaspoon of the kosher salt (reserve the rest for dough or finishing), and the freshly ground black pepper in a bowl. Stir until smooth. Taste and adjust seasoning; the spread should be bright and slightly tangy.

Prep cheeses and prosciutto

Shred or grate the mozzarella if needed. Keep the prosciutto slices separated and at room temperature so they drape easily after baking. Tear basil leaves and set aside.

Preheat oven / brick-fired method

If using a brick oven, preheat to 700–800°F (370–425°C) following your oven's safe procedures; the stone should be very hot. For a conventional home oven, preheat to 500°F (260°C) with a pizza stone or heavy baking steel on the middle rack for at least 45 minutes.

Shape the flatbread

On a lightly floured surface, press and hand-stretch one dough ball into an oval or round about 10–12 inches across and roughly 1/4 inch thick, leaving a slightly thinner center and a subtle edge. Avoid overworking to keep a tender crumb. Brush the top lightly with 1/2 tablespoon olive oil.

Parbake (optional for very wet spreads)

If concerned about moisture from the ricotta, parbake the shaped dough on the hot stone or steel for 2–3 minutes until it just sets and gets tiny blisters. Remove to a peel or sheet.

Assemble before bake

Spread about half of the ricotta mixture evenly across the flatbread, leaving the very edge exposed. Sprinkle half the shredded mozzarella and an additional 1/2 tablespoon grated Romano evenly over the ricotta. For a brick oven, transfer to the oven and bake directly on the hot brick/stone. For home ovens, slide onto the preheated pizza stone/steel.

Bake

Bake until the crust is golden with some charred spots and the cheese is melted and bubbling, about 3–6 minutes in a very hot brick oven or 6–10 minutes in a 500°F home oven (watch closely). Rotate if necessary for even coloring.

Finish with prosciutto

Remove the flatbread from the oven. Immediately drape the prosciutto slices over the hot flatbread so they warm and slightly crisp in spots but do not fully cook through. Scatter torn basil leaves over the top.

Make balsamic reduction

While the dough is baking (or earlier), pour the balsamic vinegar and brown sugar into a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until thickened and reduced to about 1/4–1/3 cup, about 12–18 minutes. It should coat the back of a spoon. Remove from heat and let cool; it will thicken further as it cools.

Final assembly and serve

Drizzle the balsamic reduction in a thin stream across the flatbread to taste (about 1–2 tablespoons per flatbread). Sprinkle flaky sea salt lightly. Slice into 6–8 pieces and serve immediately while hot and slightly crisp, with the ricotta creamy and the prosciutto silky.