Grilled Flatbread with Argentine Picanha, Ricotta & Cherry Tomatoes

Ingredients

• 1 Argentine picanha, trimmed and salted
• Cherry tomatoes
• Ricotta (formed into small scoops or balls)
• Fresh basil (optional)
• Olive oil
• Salt
• 2.2 lb all-purpose flour (1 kg)
• 3 cups warm water (700 ml)
• 1.75 tsp dry yeast (10 g)
• 3 tbsp olive oil (50 ml)
• A pinch of salt