Confit Garlic California Flatbread - California Avocados

Ingredients

• 1 lb. flatbread dough, room temperature (see below)
• Ricotta goat cheese blend (see below)
• 10 garlic confit cloves (see below)
• 2 Tbsp. green olives, pitted and roughly chopped
• 1/4 red onion, thinly sliced into half moons
• 1/3 cup thinly sliced radicchio
• 1/3 cup wild arugula
• 1 ripe, Fresh California Avocado, seeded, peeled and sliced
• Extra virgin olive oil (leftover from garlic confit), for drizzling
• For the flatbread dough:
• 4 cups all-purpose flour, plus additional for dusting
• 1 packet instant yeast
• 2 tsp. kosher salt
• 1 1/2 cups warm water
• For the ricotta goat cheese blend:
• 1/2 cup whole milk ricotta cheese
• 4 oz. chevre, room temperature
• 3 Tbsp. heavy cream
• 2/3 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• For the garlic confit:
• 2 heads of garlic, cloves peeled
• 1 cup extra virgin California olive oil