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1. In a small bowl, mix together one- half of oil with the garlic. Brush onto crusts; bake according to package directions. Set aside to cool slightly.
2. Meanwhile, in a food processor, blend ricotta, lemon zest and juice, basil and dill. Season with fine salt and pepper.
3. Evenly spread ricotta mixture over both crusts, leaving a 1-inch border. Top with tomatoes, Parmesan and pepper flakes and drizzle with remaining one-half of oil; scatter additional basil on top (if using). Sprinkle with flaky salt.
- Serving Size 1/4 of recipe
- Calories 472
- Carbohydrate Content 53 g
- Cholesterol Content 37 mg
- Fat Content 25 g
- Fiber Content 7 g
- Protein Content 18 g
- Saturated Fat Content 8 g
- Sodium Content 656 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 14 g
- Polyunsaturated Fat Content 2 g