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California Milk and Hot Honey Flatbread with Whipped Ricotta

Recipe courtesy of Daniel Corey, Executive Chef, Cliff Royal Sonesta
Sponsor: California Milk Advisory Board

Servings: 24

Ingredients

Provolone Mornay (Yield 1 gal):

  • 12 oz Real California butter, diced
  • 12 oz all-purpose flour
  • 1 gal Real California whole milk
  • 1 qt Real California heavy cream
  • 3 bay leaves
  • 1 Tbsp black peppercorns
  • 4 thyme sprigs
  • 2 rosemary sprigs
  • 1 onion
  • 3 garlic cloves, crushed
  • 1 lb Real California Provolone, grated
  • 1 lb Real California Smoked Gouda, thinly sliced
  • Kosher salt, as needed

Flatbread:

  • 1 lb local, organic honey
  • 2 chile de arbol, crushed
  • 2 Tbsp black peppercorns
  • 4 garlic cloves, crushed
  • 4 lb fresh Real California Ricotta, hung in cheesecloth overnight
  • 24 pieces flatbread dough 6oz. roughly
  • 5 lb low moisture skim milk Real California Mozzarella
  • Extra-virgin olive oil, as needed
  • Sea salt, as needed
  • 6 serrano chiles, sliced into thin coins
  • Real California Dry Jack cheese, as needed
  • Fresh basil leaves, as needed

Directions

For the Provolone Mornay:

  1. In a pot, slowly whisk the butter and flour together over low heat for 15 minutes, being careful not to get any color in the roux.
  2. Slowly whisk in the milk and cream to make bechamel.
  3. Make a sachet with the bay leaves, peppercorns, thyme, rosemary, onion and garlic. Add it to the bechamel and simmer for 30 minutes on lowest heat, being careful not to scorch the bottom of pan.
  4. Whisk in the provolone and gouda off heat to complete the mornay. Season to taste with salt. Cool and refrigerate until service.

For the Flatbread:

  1. At least one day ahead, place honey in non-reactive saucepot with the chile de arbol, peppercorns and garlic cloves. Set over very low heat to steep for 10 minutes. Transfer to a container and refrigerate overnight to infuse.
  2. Before service, warm honey just enough to make it possible to strain through a chinois, reserving honey and discarding the infusion ingredients. Place in squeeze bottle.
  3. Place ricotta in robot coupe and spin until completely smooth and homogenous. Transfer to 4 piping bags and snip the points with a very fine tip. Place in cooler.
  4. Preheat convection oven to 500°F fitted with a pizza stone.
  5. On a well-floured surface, stretch each flatbread dough to about 5 x 12 in. Transfer to a floured pizza paddle.
  6. Spread a layer of about 5 oz Provolone Mornay over the entire surface of the dough. Sprinkle a layer of about 3 oz mozzarella over the mornay. Drizzle with oil and a little sea salt.
  7. Bake for 8 minutes or until dough is puffed, golden brown, and cooked through.
  8. Using paddle, remove pizza from oven. Slide onto a cutting board and using pastry bag filled with whipped ricotta, pipe seven “pillows” of the ricotta around the flatbread. Place a serrano coin on every other ricotta pillow. Using the squeeze bottle, drizzle the “hot” honey in a back-and-forth motion across the entirety of the flatbread. Finish by using a Microplane to grate the Dry Jack over the flatbread and finally add a few perfect leaves of basil.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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