Grilled Heirloom Tomato, Ricotta, And Bocconcini Flatbread - cooking recipe

Ingredients

2 rounds flatbread fresh as possible also can use pita bread
2 heirloom tomatoes, sliced
12 basil leaves, washed and torn into pieces
1/2 lb ricotta cheese, fresh and drained
1/2 lb bocconcini, cut into quarters
3 garlic cloves, roasted and peeled
1/4 cup extra virgin olive oil
salt
black pepper
fresh parmesan cheese

Preparation

Using a mortal and pestal or a mulling stick, mix the oil and garlic together well. Season with a pinch of salt and pepper. Brush over the flatbread rounds, both sides.
Spread the Ricotta cheese on each bread round and continue to layer the tomato, bocconcini (baby fresh mozzarella balls), and basil leaves on the pizza. I prefer to use two colors of tomato for a variety of color and taste.
Cook on a hot grill for about 3-4 minutes. I like to place aluminum foil under the bread rounds and close the grill to help with the cooking process on both sides.
Cut into pieces and garnish with some shavings of fresh Parmesan Cheese.