Grilled Flatbread with Ricotta, Tomatoes and Roasted Garlic Oil

We had grilled pizza last night with our friends. I had seen this recipe before, but have never gotten around to trying it. Our friends have, and they liked it so much they made it again with us. I loved it! It is fresh, crispy and delicious - all the things a summer meal should be. {Grilled Flatbread with Ricotta, Tomatoes and Roasted Garlic Oil}
original recipe here
1/2 cup olive oil
1 head of roasted garlic
1 ball of pizza dough
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basil

Roasted Garlic Oil:
Cut the top off of the garlice, drizzle with olive oil, bake at 350 degrees for 1 hour. Place oil and garlic cloves in a blender and blend until smooth. Strain.

Flatbread:
Flatten pizza 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.

*To really kick the flavor up, top off with a sprinkle of truffle salt. Thanks, Sheila!