Grilled Flatbread with Ricotta Cheese, Fresh Tomato

Name: Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe Flatbread, recipe below; 1 (8-ounce) container ricotta cheese, drained; Salt and freshly ground pepper; 3 plum tomatoes, very thinly sliced; 2 tablespoons chiffonade fresh basil; 1/2 cup olive oil; 6 cloves roasted garlic; 1 1/2 cups warm water (105 to 110 degrees F); 1/2 teaspoon active dry yeast; 4 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons olive or canola oil, plus more for bowl

Servings: persons

1 recipe Flatbread, recipe below
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basil
1/2 cup olive oil
6 cloves roasted garlic
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl

1
Roasted Garlic Oil:
2
Place oil and garlic in a blender and blend until smooth.
3
Strain.
4
Flatbread:
5
Mix water and yeast in a large bowl and let stand 5 minutes to proof.
6
Gradually pour in 2 cups of the flour and stir to incorporate.
7
Mix for about 1 minute to form a sponge.
8
Let stand, covered, for at least an hour.
9
Put sponge in the bowl of a stand mixer.
10
Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough.
11
Remove from bowl and knead.
12
Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours.
13
Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
14
Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill.
15
Grill on both sides until golden brown.
16
Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper.
17
Serve immediately.
18
Yield: 4 individual flatbreads or 1 large flatbread

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 recipe Flatbread, recipe below, 1 (8-ounce) container ricotta cheese, drained, Salt and freshly ground pepper, 3 plum tomatoes, very thinly sliced, and more.

Yes, Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions