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)
• 4 cups all-purpose flour plus additional for dusting
• 1 packet instant yeast
• 2 tsp. kosher salt
• 1 1/2 cups warm water
• 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
• 2 heads of garlic cloves peeled
• 1 cup extra virgin California olive oil