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Three cheeses and the sweet punch of roasted garlic make Rach's flatbread pizza an instant favorite.
Rach pairs her flatbread with her Calabrian-Style Tomato Soup for an easy meal that's perfect for dunking.
Preheat oven to 450˚F with rack one above center.
Combine garlic and ricotta with thyme, zest, salt, pepper and ¼ cup Parm.
Heat a griddle pan or large cast-iron skillet and add a splash of water, blister bread and turn, blister another 45 seconds and remove to foil-lined baking sheets.
Slather breads with ricotta mixture and top with mozzarella and remaining parm. Bake to brown and bubbly.