Garlicky Spinach Flatbread Pizzas with Basil Sauce

Steps

1. Make the dough: in a large bowl whisk the flour, the instant yeast, the sugar and 8 g of the salt. Add the lukewarm water and 15 g of the olive oil and stir into a shaggy dough. This is about 65% hydration and 2% salt.
2. Knead the dough on the counter for 8 to 10 minutes until smooth and elastic. Coat a clean bowl with 10 g of the olive oil, add the dough, turn to coat, and cover.
3. Let the dough rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size and it springs back slowly when poked.
4. While the dough rises, make the herb sauce: blend the basil, the parsley, 6 g of the garlic (minced), the lemon juice, the Parmesan, 30 g of the olive oil and the remaining 1 g of salt into a loose paste. Set aside.
5. Make the topping: warm the remaining 5 g of olive oil in a skillet over medium heat, add the remaining 12 g of sliced garlic and cook 1 minute until fragrant, then add the spinach and toss until just wilted, about 2 minutes. Cool and squeeze out excess liquid.
6. Place two baking sheets in the oven and preheat to 500°F (260°C) for at least 20 minutes.
7. Divide the risen dough in half. On a lightly floured sheet of parchment, stretch or roll each half into a thin oval flatbread about 12 by 8 inches. Let rest 10 minutes.
8. Spread half of the herb sauce on each flatbread, leaving a narrow border. Scatter half of the mozzarella over each, then half of the garlicky spinach, then dollop half of the ricotta on each.
9. Slide each flatbread on its parchment onto a hot baking sheet and bake 10 to 12 minutes, until the crust is deep golden and crisp underneath and the cheese bubbles; the crust should reach about 200°F (93°C).
10. Sprinkle the red pepper flakes over both pizzas, cool on a rack for 5 minutes, then cut each into 6 slices.