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Fresh Roasted Pepper and Tomato Pesto Flatbread with Ricotta and Other Cheeses

Fresh Roasted Pepper and Tomato Pesto Flatbread
with Ricotta and Other Cheeses

Chef's notes

This flatbread starts with homemade pesto made with fire roasted bell peppers and plum tomato, pot roasted garlic with infused olive oil, and sun dried tomato. Additional toppings include ricotta, parmigiana and blended cheese mix. The finished flatbread is cooked crispy, finished with torn basil.

You can convert this “crossover” flatbread to classic “white” by substituting this pesto with any combinations of other ingredients, mashed and flavored white cannelloni beans, basil pesto, Alfredo sauce, sautéed spinach or other greens, mushroom, anchovy, olives, simple garlic and oil (Bianca), etc.

Top picture shows some of the ingredients, grilled peppers, tomatoes and pot roasted garlic in infused olive oil. Garlic and infused oil enriches all other ingredients.

Center, flatbreads ready for oven

Bottom, out of the oven with melted parmigiana and torn basil.

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Fresh Roasted Pepper and Tomato Pesto Flatbread with Ricotta and Other Cheeses

Ingredients

Pete’s Garlic Oil

8 large garlic cloves with skin
¾ cup of olive oil
1/2 teaspoon Tuscany seasoning (or several fresh sage leaves, a sprig of rosemary and a 1/2 teaspoon of kosher salt)
pinch of red pepper flakes

Flatbread Dough

2 shaped flatbreads, dough from 1 16 oz. pizza dough ball. Please see "Dough Basics" in Overview of Pizza and Flatbread.

Additional:

2 Plum tomatoes
2 Red, yellow or orange bell peppers
¼ cup sun dried tomato in oil
1 cup ricotta cheese
1 cup shredded 5 Italian cheese
1 cup shredded parmigiana cheese
Torn basil leaves

Instructions

Remove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin (contributes favor). Place them in a narrow stainless steel butter melting pot. Add the rest of the ingredients. If the olive oil doesn't cover the garlic, add more.
Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat to a low simmer. It will take a couple of hours before garlic richly tans and becomes soft and sweet. Discard garlic skins when released.
Core and half tomatoes lengthwise. Brush with garlic oil and char both sides (grill, pan, or broiler).
Char peppers all around. Cool in a covered bowl or paper bag. When cool to touch peel skin, remove core and seeds. Reserve peppers and their natural juices.
Combine 6 garlic cloves halves (3 cloves), charred tomatoes, roasted peppers, sun dried tomatoes and a drizzle of garlic oil in a food processor. Process slightly course.
Combine ricotta cheese with about 1/3rd cup of the shredded Italian cheese mix, 4 pot roasted garlic clove halves mashed and up to a tablespoon of the infused olive oil.
Remove defrosted dough from refrigerator (see “Dough Basics”) when the oven is preheated to 525º direct heat not convection. Rest for about 15 minutes.
Cut dough in half and form into two flat breads. Place them into an oiled cookie tray or a cornmeal dusted wooden pizza “peel” (paddle) if cooking on a stone.
Spoon pesto within 3/4 inch of their edges. Sprinkle with remaining shredded Italian cheese mix. Mash remaining roasted garlic cloves, stir with some of the remaining olive and drizzle over cheese.
Equally distributed dollops of ricotta cheese mix and a final drizzle of the infused olive oil.
Immediately place in a 525º preheated oven, direct heat not convection. After 6 minutes, top with shredded parmigiana. Flatbread will be ready when nicely toasted top and bottom about 5 more minutes. Remove and garnish with fresh shredded basil.

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