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 :)”
READY IN:
15mins
SERVES:
4-8
YIELD:
2 rounds
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cut into pieces and garnish with some shavings of fresh Parmesan Cheese.

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