California Ripe Olive Grilled Flatbread with Basil Ricotta, Provolone, Lemon Greens, and Edible Flowers
Ingredients
- 1/3 cup whole milk ricotta cheese
- 5 large basil leaves, minced
- 1 clove garlic, grated
- Pinch of fine sea salt
- Dough for a 12-inch pizza, coated in olive oil
- 3 ounces Provolone cheese, sliced thin
- 1 cup spring greens
- Juice of half a lemon
- 1 cup halved ripe black olives
- 4 to 6 edible flowers such as nasturtiums
Directions
- Heat the grill to 400 to 425 degrees F.
- Stir together the ricotta cheese, basil, garlic, and sea salt in a small bowl.
- Roll or spread the pizza dough to about 12 inches. Place on the grill and let cook for 2 to 3 minutes, until the dough is seared and browned on the outside. Carefully flip and cook for 2 to 3 more minutes. Remove from the grill.
- Select which side you wish to be the top of your pizza and spread with the ricotta. Layer with the slices of Provolone. Return the pizza to the grill, close the lid, and cook for about 7 minutes. Until the dough is cooked through and the cheese is bubbling and browned. Grilling times will vary depending on your crust and how opening your grill influences temperature fluctuations.
- While the pizza cooks, add the greens to a medium bowl and toss with the lemon juice.
- Remove the pizza from the grill. Top with the greens, olives, and flowers. Slice to serve warm.
