Grilled Flatbread with Ricotta,Tomatoes & Roasted Garlic
Submitted by amymarien
Charred flatbread topped with creamy ricotta, juicy tomatoes, fresh basil, and roasted garlic oil. Grill it in 10 minutes for the smokiest summer appetizer.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minFire up the grill and skip the oven. This flatbread gets that char-kissed flavor you can’t fake indoors, with a crispy bottom and tender center.
Creamy ricotta melts into every crevice while the bread finishes cooking. Fresh tomatoes and basil pile on top, still cool and bright against the hot crust.
The secret weapon is that roasted garlic oil you drizzle over everything. It’s silky, mellow, and turns this into something you’d order at a fancy Italian spot.
Pro Tips
- Keep your grill at medium heat so the bottom doesn’t burn before the inside cooks through
- Have all your toppings ready before you start grilling since it moves fast
- Brush both sides of the dough with olive oil to prevent sticking and add flavor
- Use store-bought pizza dough if you’re short on time, works just as well
- Save leftover garlic oil for drizzling on pasta, roasted vegetables, or crusty bread
Ingredients
Directions
Place oil and garlic in a blender and blend until smooth.
Strain.
Set aside.
Flatten dough, brush liberally with olive oil and place on the grill.
Grill on one side until golden brown.
Turn over and spread with ricotta, tomatoes and basil.
Remove and top with shaved parmesan and drizzle with garlic oil.
Comments
