Flatbread with Ricotta, Artichoke and Red Onion

The smell of this cooking in the oven is so mouthwatering!  I have made this a few times for lunch in the last year.  My kids have always been at school when I baked it and I was able to eat it without having to share any.  Last Saturday I was craving this flatbread so I made it for dinner and was not surprised that my kids gobbled it up.  Sometimes I wish they were pickier eaters.  :)  No, actually I am very happy that they have adventurous tastebuds and are willing to try new things.

Flatbread

• 3 1/2 cups flour
• 2 1/4 tsp. (1 packet) instant yeast
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 1 1/4 to 1 1/2 cups warm water (110°F)
• 2 Tbsp. olive oil, plus more for bowl   
• a pinch of cornmeal                                                                                                                                In a small bowl combine the yeast, sugar and water.   Set aside in a warm spot to allow the yeast to bloom for about 5-10 minutes.  In your mixer bowl add the flour and salt and stir them together.  When the yeast is foamy, add the oil to it and stir it in.  Add the yeast mixture to the flour and using the dough hook mix the dough on low speed until it starts to pull away from the edges of the bowl.  Turn the mixer to medium and let it knead the dough for 3-4 minutes.  Turn the mixer off. Gather the dough into a ball, grease the bottom of the bowl with extra oil and return the dough ball to the bowl.  Cover with plastic wrap and let it rise until it doubles in size and is spongy, about 45 minutes.  After rising, cut the dough in half for 9x13 size flatbread or into quarters for individual size.  Roll the dough out to 1/2 inch thick and place on a sheet pan sprinkled lightly with cornmeal.  Using a fork, poke holes in the dough to release air while baking and to prevent bubbles in the flatbread.  Drizzle lightly with olive oil.  Bake at 450 for 8 minutes.  Remove from oven.  Add toppings and bake again for 4-5 minutes.  
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  For the flatbread pictured above I spread on 1/2 cup of ricotta and then topped it with ground black pepper, artichoke hearts canned in water, and sliced red onion.  Then I drizzled just a little more olive oil over everything before the last baking.