Roasted Meyer Lemon and Bowery Basil Flatbread
1 lb. pizza dough, room temperature
¼ cup extra-virgin olive oil, divided, plus more for drizzling
1 Meyer lemon, very thinly sliced on a mandolin, seeds removed
1 ½ cups fresh whole milk ricotta
3 tablespoons finely grated Parmesan
1 small garlic clove, finely grated
1 1.5 ounce container Bowery Basil, leaves separated from stems
1/2 tsp. crushed red pepper flakes
Place racks on upper and lower third of oven; preheat to 450° F.
Toss lemon and 2 tablespoons oil on a rimmed baking sheet; season generously with salt. Spread out in an even layer into corners of pan, taking care not to pile into the middle. Roast on top rack, tossing with a spatula once halfway through, until deep golden brown and caramelized, 4-6 minutes. Let cool.
Place dough in the center of another large baking sheet and drizzle with 1 tablespoon oil, then turn to coat. Using your hands, stretch dough outward from the center all the way to edges of pan. If dough springs back, let sit uncovered a few minutes to warm up. You may need to do this a few times. Once stretched, drizzle dough with 1 tablespoon oil and spread evenly over surface; season with salt. Bake dough on bottom rack until beginning to brown and crisp on the bottom, 7–9 minutes.
Meanwhile, mix ricotta, Parmesan, garlic and ½ tsp. salt in a medium bowl until completely combined.
Dollop ricotta mixture generously over dough. Top with roasted lemon, basil, red pepper flakes. Drizzle with olive oil and serve.
Recipe developed by Rick Martinez for Bowery Farming.