California Ripe Olive Grilled Flatbread with Basil Ricotta, Provolone, Lemon Greens, and Edible Flow
California Ripe Olive Grilled Flatbread with Basil Ricotta, Provolone, Lemon Greens, and Edible Flowers Ingredients - Ingredients - 1/3 cup whole milk ricotta
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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
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