Name: Zucchini & Herbed Ricotta Flatbread
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Ingredients: 1 tsp active dry or instant yeast; 1 tsp granulated sugar; 3/4 cup (180ml) warm water (100-110°F); 2 cups (250g) all-purpose or bread flour, spooned and leveled, plus more for hands and surface; 1 tbsp (15ml) olive oil, plus 1 tsp for brushing; 1 tsp salt; 2 cups (300g) halved cherry tomatoes; 1 tbsp + 1 tsp olive oil, divided; Salt and freshly ground black pepper; 2 cups part-skim ricotta cheese; 3 tbsp chopped fresh basil; 2 tbsp milk, to thin; 1-2 tsp fresh lemon juice; 2 tsp minced garlic; 2 cups (240g) sliced zucchini (1-2 medium zucchini); 6-8 oz goat cheese; Crushed red pepper flakes and fresh basil, optional for topping

Description

A soft, chewy homemade flatbread topped with herbed ricotta, juicy cherry tomatoes, tender zucchini, and creamy goat cheese for a fresh, satisfying meal.

Ingredients

Flatbread:

1 tsp active dry or instant yeast
1 tsp granulated sugar
3/4 cup (180ml) warm water (100-110°F)
2 cups (250g) all-purpose or bread flour, spooned and leveled, plus more for hands and surface
1 tbsp (15ml) olive oil, plus 1 tsp for brushing
1 tsp salt

Toppings:

2 cups (300g) halved cherry tomatoes
1 tbsp + 1 tsp olive oil, divided
Salt and freshly ground black pepper
2 cups part-skim ricotta cheese
3 tbsp chopped fresh basil
2 tbsp milk, to thin
1-2 tsp fresh lemon juice
2 tsp minced garlic
2 cups (240g) sliced zucchini (1-2 medium zucchini)
6-8 oz goat cheese
Crushed red pepper flakes and fresh basil, optional for topping

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Instructions

In a small bowl, whisk together the yeast, sugar, and warm water. Let sit for 5-10 minutes until foamy.
In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, mixing until a shaggy dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Brush with a teaspoon of olive oil, cover, and let rise for 1 hour, or until doubled.
Preheat the oven to 425°F (220°C).
Toss the halved cherry tomatoes with a tablespoon of olive oil, salt, and pepper, then roast for 15-20 minutes until softened.
While the tomatoes roast, stir together the ricotta, chopped basil, milk, lemon juice, and minced garlic until smooth and well combined.
Punch down the risen dough and roll it out on a floured surface into your desired flatbread shape.
Transfer the dough to a baking sheet and spread the herbed ricotta mixture evenly over the top.
Arrange the sliced zucchini and roasted tomatoes over the ricotta, then crumble the goat cheese on top.
Bake for 15-18 minutes, until the crust is golden and the edges are crisp.
Top with crushed red pepper flakes and fresh basil, if desired, before slicing and serving.

Notes

Let the dough rise in a warm spot for the best texture and rise.
Slice the zucchini thinly so it cooks through fully in the oven time.

Prep Time: 30 minutes
rising time: 1 hour
Cook Time: 35 minutes