My Food Network Hero: Bobby Flay

While I love creating my own recipes, whenever I need inspiration or don't know how to make something in particular, I will in no doubt look to the Food Network. In fact, I can credit the inception of my love for cooking to the Food Network shows, especially to my hero Bobby Flay. You can watch him on any of these Food Network shows: "Boy Meets Grill," "BBQ with Bobby Flay," "Grill it! with Bobby Flay," "Throwdown with Bobby Flay," or "Iron Chef America." I was watching Boy Meets Grill today and he was grilling "flatbreads" (also known as pizza) and I was inspired to attempt my own pizza making night.
Here is one of Bobby Flay's recipes that is simple and easy to make. I think I will try a variation of this!

Grilled Flatbread with Ricotta cheese and roasted garlic oil

Roasted Garlic Oil:
1/2 cup olive oil
6 cloves roasted garlic

1 recipe Flatbread, recipe follows
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basil
Place oil and garlic in a blender and blend until smooth. Strain.
Flatbread:
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl
Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
Yield: 4 individual flatbreads or 1 large flatbread

Fresh Healthy Tip: 

You can use FAT-FREE or LOW-FAT ricotta to reduce both calories and fat content. Also, use the garlic oil sparingly! A little will go a long way.