1. For the garlic oil: Warm the olive oil and garlic cloves in a small sauce pan over low heat for about 45 minutes to infuse the garlic flavor. Remove from heat and let cool to room temperature. Remove the garlic cloves and reserve for another use.
2. Brush flatbread liberally with olive oil, and put on a hot grill. Grill on both sides until golden brown and heated through. If you’re using raw dough, grill until cooked through on each side.
3. Remove the flatbread from the grill, and spread 1 side with ¼ of the ricotta. Shingle the tomatoes over the top, sprinkle with salt and pepper, drizzle with some of the garlic oil, and garnish with basil. Serve immediately.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 152 (96%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 873.5mg||30 %|
|Potassium 26.7mg||1 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 1.9g|
|Protein 0.4g||1 %|
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Calories per serving: 158
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