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Nutrition Facts
Serving Size 1 (459g) Recipe makes 2 servings
Calories 974
Calories from Fat 613		(62%)
Amount Per Serving		%DV
	Total Fat 68.2g	104%
	Saturated Fat 28.2g	141%
	Monounsaturated Fat 31.4g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.0g
Cholesterol 147mg		49%
Sodium 1136mg		47%
Potassium 656mg		18%
Total Carbohydrate 46.3g		15%
	Dietary Fiber 3.5g	13%
	Sugars 5.6g
Protein 45.2g		90%
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Grilled Heirloom Tomato, Ricotta, and Bocconcini Flatbread

Recipe #397225 | 15 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Melanie B.
Oct 31, 2009

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

SERVES 2 , 2 rounds (change servings and units)

Ingredients

2 rounds flatbread fresh as possible, also can use pita bread
2 heirloom tomatoes, sliced
12 basil leaves, washed and torn into pieces
1/2 lb ricotta cheese, fresh and drained
1/2 lb bocconcini, cut into quarters
3 garlic cloves, roasted and peeled
1/4 cup extra virgin olive oil
salt
black pepper
fresh parmesan cheese

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.