Tomato and Creamy Ricotta Flatbread

Tomato and Creamy Ricotta Flatbread
Recipe by Richard Rayment, Executive Chef of Boston's Seaport Hotel & World Trade Center
A wonderful appetizer/brunch/lunch menu item. Very easy to prepare and so good. Serve as an accompaniment or add a salad for brunch/lunch. Serve it as a pizza with your favorite wings and things. Enjoy!!!

15 ounces ricotta cheese
2 eggs
1 cup Parmesan cheese, grated
1 ½ pounds mozzarella cheese, grated
¼ cup fresh basil, chopped
½ teaspoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 Beefsteak Tomatoes, sliced
6 pieces flatbread
2 tablespoons olive oil
Smoked sea salt

In a large bowl, fold together ricotta, eggs, Parmesan, mozzarella, basil, pepper, onion powder and garlic powder.
Spread ricotta on the flatbread and bake in oven at 350°F until just set, about 12 to 15 minutes.
Lay 6 tomato slices on the ricotta flatbread. Place back in the oven for about 10 minutes.
Finish with olive oil and smoked sea salt. Cut flatbread into 6 slices and serve.