Whole wheat flatbread with chia pesto, ricotta salata, and radishes

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Cooking with Seeds: 100 Delicious Recipes for the Foods You LoveThink of a flatbread as a blank canvas: You can use any type of paint you want (tomato sauce, pesto) and throw on all kinds of three-dimensional objects (cheese, greens, cooked sausage, and even nuts). The combo I use in this recipe has a nice balance of salty, creamy, crunchy, and spicy, but truly, you can top it with anything you like. If you don’t have a grill, or want to make this inside during the winter months, use a grill pan heated over medium-high heat.

  • Yield: 4 Servings


  • ½ recipe pizza dough
  • 2 tablespoons toasted chia seeds
  • 0.33 cup olive oil
  • 2 dried chiles de arbol
  • 2 garlic cloves, smashed
  • 2 sprigs fresh rosemary
  • Kosher salt
  • All-purpose flour, for the work surface
  • ½ cup Arugula, Walnut, and Chia Pesto
  • 4 ounces ricotta salata, shaved with a vegetable peeler
  • 0.33 cup oil-cured olives, halved
  • ¼ cup toasted pine nuts
  • 2 radishes, thinly sliced
How to Make It
  1. Make the pizza dough, substituting the white whole wheat flour with whole wheat flour and adding the chia seeds with the flour mixture.
  2. Combine the oil, chiles, garlic, and rosemary in a small saucepan. Cook over medium heat until the garlic and rosemary are sizzling, 1 to 3 minutes. Season with salt.
  3. Heat grill to medium-high heat.
  4. Divide the dough into four pieces. On a floured work surface, press or roll the dough into 8-inch circles.
  5. Place as many pieces of dough as will fit directly over the heat. Brush with some of the garlic chile oil. Grill until puffed and golden-brown and crispy of the bottom, 1 to 3 minutes. Flip and brush the cooked side with some of the garlic chile oil. Grill until the dough is cooked through, 1 to 3 minutes. Repeat with the remaining dough and oil.
  6. Top the flatbreads with the pesto, ricotta salata, olives, pine nuts, and radishes. Season with salt. Drizzle with any remaining oil.

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