Confit Garlic California Flatbread

Serves: 4

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 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

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.