Ricotta Cheese and Basil Flatbread

Preheat oven to 400F. Spray a 10 x 15-inch baking pan with non-stick cooking spray.

Combine garlic and olive oil, set aside.

Shape dough into a 9 x 13-inch rectangle.

Place on prepared baking pan.

Place the tray in the center of the oven and bake 12-15 minutes, or until light brown and cooked through.

Remove from the oven.

Brush with garlic oil, let stand 10 minutes.

Spread the ricotta on the cooked dough and top with the Parmesan cheese and the pecans. Use a pair of scissors to cut the basil leaves into pieces and sprinkle them over the flatbread.

Serve immediately.

Combine 1 tsp. active dry yeast with cup warm (about 110F) water in a large bowl.

Let sit 10 minutes to proof the yeast. Stir in

1 cups all-purpose flour, 1 Tbsp. extra-virgin olive oil, 1 tsp. kosher salt, tsp. ground black pepper and 1 Tbsp. honey.

Mix until a dough forms then turn onto a floured surface. Knead 5 minutes or until smooth. Lightly coat inside of mixing bowl with olive oil and return dough to bowl. Cover with plastic wrap and place in a warm, draft-free place for 30 to 45 minutes or until dough has doubled in size. Punch down dough and proceed as indicated in step 2 of the recipe.