Grilled Heirloom Tomato, Ricotta, and Bocconcini Flatbread

"I remember making a "Boboli" pizza with pretty tomatoes, Mozzarella, basil, and Garlic with my girlfriend Julie once many - many years ago. For some reason I still remember it, and came up with this recipe last summer when I had these beautiful heirloom tomatoes and basil plants in my mini-garden...it also started around the same time my affair with fresh Ricotta cheese began :)"
 
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Ready In:
15mins
Ingredients:
10
Yields:
2 rounds
Serves:
4-8
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ingredients

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directions

  • Using a mortal and pestal or a mulling stick, mix the oil and garlic together well. Season with a pinch of salt and pepper. Brush over the flatbread rounds, both sides.
  • Spread the Ricotta cheese on each bread round and continue to layer the tomato, bocconcini (baby fresh mozzarella balls), and basil leaves on the pizza. I prefer to use two colors of tomato for a variety of color and taste.
  • Cook on a hot grill for about 3-4 minutes. I like to place aluminum foil under the bread rounds and close the grill to help with the cooking process on both sides.
  • Cut into pieces and garnish with some shavings of fresh Parmesan Cheese.

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RECIPE SUBMITTED BY

<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p> <p>I was&nbsp;proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, &amp; Pesto Sandwich. &nbsp;I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>
 
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