White Flatbread with Roasted Garlic, Ricotta and Spinach

Pete's Garlic Oil

1. 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.
   
   
2. Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat to a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. Discard garlic skins when released. 

Topping

1. Rinse spinach in cold water. Remove any thick stems. Once dry sauté with half the garlic oil until all liquid is released and evaporated. Mash 2 pot roasted garlic cloves (4 halves) with a folk and mix into spinach. Reserve mixture.
   
   
2. In the same pot, brown sausage meat while breaking apart with the edge of a spatula. When just browned, add spinach mix, ½ cup of the shredded five Italian cheeses and the pinch of red pepper flakes. Combine until well blended and cheese is melted and incorporated. Set aside. 
   
   
3. In another bowl, combine ricotta with ¼ cup shredded cheese. Stir the garlic oil, scoup about 1 tablespoon of the garlic oil and some of the solids and add.
   
   
4. Form the flat breads as discussed under dough basics and place either in a cookie sheet brushed with garlic oil or wooden paddle with course corn meal if cooking on a stone.
   
   
5. Brush shaped dough with garlic oil and spread spinach mixture within a half inch of edges. Evenly spoon dollops of the ricotta mixture. Sprinkle remaining ¼ cup of shredded Italian cheeses and drizzle with garlic oil.
   
   
6. Immediately place in a preheated 525º direct heat (non-convection) oven. After about 5 minutes, add the shredded parmigiana cheese and return to oven. 
   
   
7. Flat breads will be ready in about 8 to 10 minutes total.