Grilled Mushroom Ricotta Flatbreads with Dill

Steps

1. Make the dough: in a large bowl, mix the bread flour, spelt flour, instant yeast 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 68% hydration and 2% salt.
2. Knead the dough on a lightly floured counter for 8 minutes until smooth and elastic. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size and it springs back slowly when poked.
3. While the dough rises, make the topping: heat 15 g of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook undisturbed 4 minutes, then stir and cook 4 minutes more until browned. Stir in the garlic, the remaining 2 g of salt and the black pepper for 1 minute, then set aside.
4. Make the dill ricotta: stir together the ricotta, lemon zest, lemon juice and half of the dill.
5. Divide the risen dough in two, shape each into a ball, cover and rest 15 minutes. Heat the grill to medium-high, about 450°F (230°C), and clean and oil the grates.
6. Stretch each ball into an oval about 12 inches long. Brush the tops with half of the remaining 15 g of olive oil and lay them oiled side down on the grill. Cook 2 to 3 minutes until bubbled and marked underneath.
7. Brush the raw tops with the rest of the brushing olive oil, flip them, and move to lower heat. Quickly spread the dill ricotta over each, top with the mushrooms and sprinkle with the parmesan. Close the lid and grill 3 to 4 minutes until the bottoms are crisp and the crust is cooked through, about 200°F (93°C) in the thickest part.
8. Move the flatbreads to a rack for 3 minutes, then scatter over the remaining half of the dill, the parsley and the red pepper flakes. Cut each into 6 slices.