Pizza.......kitchen of Stacy (she doesn't know I stole it)

1/2 c. olive oil
6 cloves garlic, peeled
blend in blender till smooth, strain, and pour into squeeze bottle

or the flatbread:
10-12" rounds or rectangles of flatbread dough
olive oil for brushing on the dough
1 lb mozzarella, thinly sliced
1 lb ricotta cheese, drained 3 plum tomatoes, diced
1/4 c basil, chiffonade (this means cut into fine ribbons. rolls the leaves and cut into thin strips) shaved parmesan, for garnish

preheat your grill to med high.
brush the dough liberally with olive oil and grill until crusty and golden brown on one side. about 4 min. turn and grill another 4 min. remove from grill and place on aluminum foil.

spread each bread with mozzarella, tomatoes,and basil. place tablespoons of ricotta around on the edge of the bread. place back in grill, close the lid, and cook for 3 min.

place breads on a large platter and drizzle with the roasted garlic oil. garnish with parmesan.

here's what we did differently:instead of flatbread, we used jiffy pizza crust mix. i baked it in the oven for 4 minutes on 425 before putting it on the grill. it was really good! we cooked it maybe a little too long, either in the oven or on the grill. we put a little pizza sauce on it as well. instead of making the roasted garlic oil, i just bought it.