Confit Garlic California Flatbread

Serves: 4


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