Crispy Sage & Brown Butter Flatbread with Ricotta & Lemon

Finger Food | Makes 8 pieces

This rustic yet refined flatbread bridges casual and elegant with its combination of crispy sage and nutty brown butter—flavors that complement the Bee's Knees' botanical character beautifully. Creamy ricotta and bright lemon zest add layers of flavor that echo the cocktail's citrus notes, while the flatbread provides satisfying texture. It's the kind of appetizer that disappears quickly.

Ingredients

• 1 lb pizza dough (store-bought is fine), brought to room temperature
• 4 tablespoons unsalted butter
• 12-15 fresh sage leaves
• Kosher salt and cracked black pepper
• 1 cup whole milk ricotta, drained
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lemon zest
• 2 cloves garlic, minced
• Red pepper flakes to taste
• Fleur de sel for finishing

Instructions

1. Preheat oven to 450°F. Line a large baking sheet with parchment paper.
2. Stretch or roll dough into a thin rectangle about ¼-inch thick. Transfer to prepared baking sheet.
3. Prick all over with a fork to prevent puffing.
4. Bake for 8-10 minutes until light golden and mostly cooked through.
5. Meanwhile, melt butter in a small saucepan over medium heat. Add sage leaves and cook until butter turns brown and smells nutty, about 3-4 minutes.
6. Season brown butter sage with salt and pepper. Remove from heat.
7. Remove partially baked flatbread from oven. Brush with brown butter sage mixture (reserving some sage leaves).
8. Return to oven for 2-3 minutes until edges are golden.
9. While flatbread finishes: combine ricotta, honey, lemon juice, lemon zest, and minced garlic in a bowl. Season with salt and red pepper flakes.
10. Spread ricotta mixture over warm flatbread, leaving a small border.
11. Top with reserved crispy sage leaves and sprinkle with fleur de sel.
12. Cut into 8 pieces and serve warm.