Labor Day Grilled Mini Flatbreads with Charred Corn, Heirloom Tomato & Herbed Ricotta

How to Make Labor Day Grilled Mini Flatbreads with Charred Corn, Heirloom Tomato & Herbed Ricotta

1. 1

   Step 1: Char the corn on a hot grill

   Preheat the grill to high (500–600°F / 260–315°C) with a clean, oiled grate. Remove husks and silk from the corn, then place the ears directly on the hot grate; rotate every 2 minutes until evenly blistered and blackened in spots (7–10 minutes). Transfer to a bowl to cool slightly, then cut the kernels off the cobs and set aside. (If you don’t have an outdoor grill, you can char the ears on a cast‑iron skillet over high heat or under the broiler.)

   For this step

   • 4 earsFresh corn (about 4 ears; kernels removed)
   
2. 2

   Step 2: Whip the herbed ricotta

   In a bowl or a food processor, combine the ricotta, lemon zest and 1 tablespoon lemon juice, chopped herbs, kosher salt and black pepper. Whip until smooth and airy (2–3 minutes in a processor or vigorously by hand). Taste and adjust seasoning — the ricotta should be bright, slightly tangy and spreadable. Chill in the refrigerator if making ahead.

   For this step

   • 10 ozWhole‑milk ricotta
   • 1 largeLemon (zest + 1 tbsp juice)
   • 3 tbspFresh herbs (parsley + chives + basil), finely chopped
   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Portion, stretch and grill mini flatbreads for blistered crusts

   Divide the dough into 12 equal pieces (about 3‑oz / 85‑90 g each) and lightly shape into rounds; let rest 10 minutes if the dough resists. With the grill at high heat and grates well oiled, brush both sides of each round lightly with olive oil. Grill directly over the hottest zone 1–2 minutes per side—first side until set and blistered, flip and grill until the bottom has char spots and a crisp edge. For extra blistering press gently with a spatula and rotate. Remove to a tray; this recipe makes 12 mini flatbreads (about 3 per person for 4 servings).

   For this step

   • 2 lbPizza dough (store‑bought or homemade)
   • 3 tbspExtra‑virgin olive oil
   
4. 4

   Step 4: Assemble the mini flatbreads

   Spread a generous tablespoon of whipped herbed ricotta over each warm flatbread, scatter a spoonful of charred corn kernels, and top with 1–2 slices of heirloom tomato. Finish with a light drizzle of olive oil and a crack of black pepper. Serve immediately while the crusts are warm and crisp; these are designed to be handheld.

   For this step

   • 3 mediumHeirloom tomatoes, sliced 1/4" thick
   
5. 5

   Step 5: Make‑ahead, transport & scaling notes

   Make the ricotta and char the corn up to 24 hours ahead; keep chilled. Par‑grill the flatbreads and reheat briefly on the grill for service. For a crowd: double the dough and corn, grill flatbreads in batches and set out assembly stations so guests can top their own. Reheat assembled flatbreads in a 350°F (175°C) oven for 4–6 minutes if needed; avoid keeping assembled flatbreads warm for long or the crust will soften.
   

1. Preheat the grill to high (500–600°F / 260–315°C) with a clean, oiled grate. Remove husks and silk from the corn, then place the ears directly on the hot grate; rotate every 2 minutes until evenly blistered and blackened in spots (7–10 minutes). Transfer to a bowl to cool slightly, then cut the kernels off the cobs and set aside. (If you don’t have an outdoor grill, you can char the ears on a cast‑iron skillet over high heat or under the broiler.)
2. In a bowl or a food processor, combine the ricotta, lemon zest and 1 tablespoon lemon juice, chopped herbs, kosher salt and black pepper. Whip until smooth and airy (2–3 minutes in a processor or vigorously by hand). Taste and adjust seasoning — the ricotta should be bright, slightly tangy and spreadable. Chill in the refrigerator if making ahead.
3. Divide the dough into 12 equal pieces (about 3‑oz / 85‑90 g each) and lightly shape into rounds; let rest 10 minutes if the dough resists. With the grill at high heat and grates well oiled, brush both sides of each round lightly with olive oil. Grill directly over the hottest zone 1–2 minutes per side—first side until set and blistered, flip and grill until the bottom has char spots and a crisp edge. For extra blistering press gently with a spatula and rotate. Remove to a tray; this recipe makes 12 mini flatbreads (about 3 per person for 4 servings).
4. Spread a generous tablespoon of whipped herbed ricotta over each warm flatbread, scatter a spoonful of charred corn kernels, and top with 1–2 slices of heirloom tomato. Finish with a light drizzle of olive oil and a crack of black pepper. Serve immediately while the crusts are warm and crisp; these are designed to be handheld.
5. Make the ricotta and char the corn up to 24 hours ahead; keep chilled. Par‑grill the flatbreads and reheat briefly on the grill for service. For a crowd: double the dough and corn, grill flatbreads in batches and set out assembly stations so guests can top their own. Reheat assembled flatbreads in a 350°F (175°C) oven for 4–6 minutes if needed; avoid keeping assembled flatbreads warm for long or the crust will soften.