Description
A delicious flatbread topped with roasted tomatoes, herbed ricotta, and zucchini, perfect for any meal.
Ingredients
Scale
- 1 teaspoon active dry or instant yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water (between 100-110°F, 38-43°C)
- 2 cups all-purpose flour or bread flour
- 1 tablespoon olive oil, plus 1 teaspoon for brushing
- 1 teaspoon salt
- 2 cups halved cherry tomatoes
- 1 tablespoon + 1 teaspoon olive oil, divided
- Salt & freshly ground black pepper
- 2 cups part-skim ricotta cheese
- 3 tablespoons chopped fresh basil
- 2 tablespoons milk
- 1–2 teaspoons fresh lemon juice
- 2 teaspoons minced garlic
- 2 cups sliced zucchini
- 6–8 ounces goat cheese (optional)
- Optional: crushed red pepper flakes and fresh basil
Instructions
- Whisk the yeast, sugar, and warm water together in a bowl and let it sit until foamy—about 5-10 minutes.
- Mix in the flour, olive oil, and salt until combined, then knead the dough on a floured surface for about 5-7 minutes.
- Let the dough rise in a greased bowl for 45 minutes, covered with a damp cloth.
- Spread the halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and bake at 400°F for 20 minutes.
- In a bowl, whisk together the ricotta, chopped basil, milk, lemon juice, and minced garlic until creamy.
- Once the dough has risen, punch it down, divide it into two pieces, and shape them into flatbreads.
- Spread the ricotta mixture over each flatbread, layer on the baked tomatoes and zucchini, and season to taste.
- Bake at 475°F for 15-20 minutes until golden and crisp.
- Just before serving, sprinkle with crushed red pepper and fresh basil.
Notes
To keep leftovers fresh, wrap in aluminum foil or store in an airtight container. Can last in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg