Rosemary Potato and Brussels Sprout Flatbreads

Steps

1. Make the dough: in a large bowl whisk the bread flour, semolina, instant yeast, the 8 g of salt for the dough and half of the rosemary.
2. Add the lukewarm water and the 15 g of olive oil for the dough. Stir into a shaggy dough, rest 10 minutes, then knead 8 minutes until smooth and elastic. This is about 68% hydration and 2% salt.
3. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
4. While the dough rises, preheat the oven to 425°F (220°C). Toss the red potatoes and Brussels sprouts with the 20 g of olive oil for the vegetables and the 2 g of salt for the vegetables. Spread on a sheet pan and roast 20 minutes, turning once, until the potatoes are tender and the sprouts are browned at the edges.
5. Make the garlic oil: stir the garlic, the remaining half of the rosemary and the remaining 15 g of olive oil in a small bowl.
6. Make the lemon ricotta: stir the ricotta, lemon zest and black pepper in another bowl.
7. Raise the oven to 475°F (245°C) and line two sheet pans with parchment.
8. Divide the dough in half, shape each into a ball and rest 10 minutes. Stretch each into a thin oval about 12 inches long and set on the pans. Proof 15 minutes, until slightly puffy and the dough springs back slowly when poked.
9. Brush half of the garlic oil over each flatbread. Dollop half of the lemon ricotta on each, then layer on the roasted potatoes and Brussels sprouts, dividing evenly, and sprinkle each with half of the Parmesan.
10. Bake 12–15 minutes, until the crust is deep golden and crisp underneath and about 200°F (93°C) in the thickest part.
11. Move the flatbreads to a rack to cool 5 minutes, then cut each into 6 slices.