Pancake with fried broccoli and baked grapes

Ingredients:

Dough

• 1 and 1/4 teaspoons active dry yeast
• 1 and 3/4 cups of premium flour + extra for working with the dough
• 2 teaspoons of honey
• Extra-virgin olive oil, for greasing

Toppings

• 220 g seedless red grapes (about 1.5 cups)
• 0.5 cup + 2 tablespoons extra-virgin olive oil
• 1/4 tbsp. rice vinegar
• 2 tablespoons of sugar
• 1 tsp. yellow mustard seeds
• 1 head of broccoli, cut into florets, stems peeled and thinly sliced
• 0.5 tsp red pepper flakes
• 3 cloves garlic, thinly sliced
• 1 cup ricotta
• 6 sprigs of thyme, leaves picked
• Grated Parmesan, for sprinkling

Preparation:

1. Knead the dough.
   
   In a large bowl, combine the yeast with 3/4 cup warm (104°F) water; stir to dissolve the yeast and set aside until foamy, about 5 minutes. Sift 3/4 cup flour into the same bowl and stir with a wooden spoon until smooth.
2. Add 1 teaspoon of salt, a pinch of freshly ground black pepper, and honey and mix. Sift the remaining 1 cup of flour into a bowl and mix until smooth. Transfer the dough to a floured surface and knead for 3-5 minutes.
3. Grease a large bowl with olive oil and place the dough in it. Cover with plastic wrap and let rest in a warm place until the dough doubles in size, about 1.5 hours.
4. Bake the grapes.
   
   Preheat oven to 200°C (400°F). On a parchment-lined baking sheet, toss the grapes with 2 tablespoons of olive oil. Bake until the grapes are shriveled, 12-15 minutes. Meanwhile, combine the vinegar, sugar, and mustard seeds in a small saucepan and bring to a simmer over medium heat. Cook until the liquid is reduced by half, 5-8 minutes.
5. Remove the grapes from the oven (leave the oven on) and let cool slightly. Combine the grapes and vinegar mixture in a bowl and set aside.
6. Prepare broccoli.
   
   Heat a large oven-safe skillet over high heat. Once hot, remove from heat and add 3 tablespoons of olive oil and the broccoli; season with salt and red pepper flakes to taste. Return to heat and cook, stirring occasionally, until the broccoli is charred in spots, 10-12 minutes, adding another 1 tablespoon of olive oil and the garlic 2 minutes before the end of the cooking time.
7. Add a little water if the pan is too dry. Place the pan in the oven and roast until the broccoli is tender, another 5 minutes. Set aside to cool; leave the oven on.
   
   Chef's advice.
   
   Roast the broccoli a little more than you're used to. It will pair beautifully with the grapes.
8. Prepare ricotta.
   
   Place the ricotta in a medium bowl. Season with salt, thyme, and 2 tablespoons of olive oil. Taste and set aside.
9. Roll out the dough.
   
   Gently press the dough into a ball and turn it out onto a floured work surface. Divide the dough in half and form each piece into a ball. Cover with a towel and let rest for 15 minutes. Flatten the dough and roll each piece into a 20 cm (8 in) circle. Place on a lightly greased baking sheet.
   
   Prepare the flatbread.
   
   In a 22-25 cm ovenproof skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil begins to smoke slightly, turn off the heat and add one tortilla.
10. Return the skillet to medium-high heat and cook, pressing the dough lightly with a spatula to keep it flat, until the dough is lightly browned on the bottom, 2 to 3 minutes.
    
    Lightly sprinkle the dough with salt and black pepper, then flip it over and press it down with a spatula. Drain any excess oil from the pan.
11. Add toppings.
    
    Spread half the ricotta on the flatbread. Top the ricotta with half the grapes and broccoli. Transfer the pan to the oven to heat through, about 5 minutes. Transfer the flatbread to a cutting board, slice, and sprinkle with Parmesan. Prepare the second flatbread in the same way.
    
    Chef's advice.
    
    You can knead the dough and prepare the toppings in advance and assemble the flatbreads just before serving.