Grilled Pumpkin Flat-Bread with Homemade Ricotta and Hot Honey
What goes best with pumpkin beer? More pumpkin. Arguably one of the most popular seasonal beer styles, pumpkin beers are often about the baking spices that accompany the gourd, but the truly good ones have the earthy flavors of the autumnal fruit. Two Roads Brewing Co. makes one such ale, called Roadsmary’s Baby, and this flatbread, the work of Chef Ryan Keelan, plays up the pumpkin flavor, while bringing in additional savory, sweet, and spicy elements for a snack that satisfies any time of year. You can make your own ricotta using this recipe or substitute a high-quality store-bought version.
Ingredients
For the Flatbread
- 2 tablespoons honey
- 2 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1/4 cup pumpkin puree
- 1 large egg
- 2 garlic cloves, chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 2 tablespoons chopped fresh flat-leaf parsley
For the Ricotta
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons white wine vinegar
- Freshly ground black pepper
For the Hot Honey
- 1/4 cup honey
- 2 teaspoons hot sauce
Instructions
- To make the flatbread: In a medium bowl, stir together the honey and 1 cup of warm water until the honey has dissolved. Sprinkle in the yeast, stir, and let it stand for about 10 minutes, or until the yeast is foamy.
- In a large bowl, combine the flour, pumpkin purée, egg, garlic, salt, and baking powder. Add the yeast mixture and mix with your hands until the dough is smooth but sticky and you’re able to form it into a ball. Transfer the dough to a lightly floured surface and knead until soft.
- Oil a large bowl, put the ball of dough inside, cover, and let rest for about 90 minutes, or until the dough has nearly doubled in size. Transfer the dough to a lightly floured surface and cut it into 8 equal pieces.
- Heat a gas or charcoal grill to medium-high.
- Roll each piece of dough into a thin circle. Put the flatbread rounds directly on grates and, working in batches, grill for 1 minute, or until bubbles form on the top. Flip the flatbreads and cook for 1 more minute, or until cooked through. Set aside and keep warm until ready to serve.
- To make the ricotta: Set a large strainer over a deep bowl. Wet 2 layers of cheesecloth with water and use them to line the strainer. Set aside.
- Pour the milk and cream into a large stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat, stir in the vinegar, and let stand for 1 minute, or until the mixture curdles—it will separate into curds and whey.
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature, discarding the liquid in the bowl as needed, for 20 to 25 minutes—the longer you let the mixture drain, the thicker the ricotta will become. Season with salt and pepper. Use immediately or cover with plastic wrap and refrigerate for up to 4 days.
- To make the hot honey: In a small bowl, combine the honey and hot sauce and microwave for 30 seconds. Stir to combine.
- Assemble the dish by spreading the ricotta over the warm flatbread and drizzling with honey. Sprinkle with parsley and serve.
Notes
Recipes and images from The Craft Brewery Cookbook by John Holl, published by Princeton Architectural Press. Photo by Jon Page.