Zucchini & Herbed Ricotta Flatbread

Name: Zucchini & Herbed Ricotta Flatbread
Total time: 80 min
Ingredients: 1 teaspoon active dry or instant yeast; 1 teaspoon granulated sugar; 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C); 2 cups (250g) all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface; 1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough; 1 teaspoon salt; 2 cups (300g) halved cherry tomatoes; 1 Tablespoon + 1 teaspoon olive oil, divided; salt; freshly ground black pepper; 2 cups part-skim ricotta cheese; 3Tablespoons chopped fresh basil; 2 Tablespoons milk, to thin; 1–2 teaspoonsfresh lemon juice; 2 teaspoons minced garlic (or a few cloves, chopped); 2 cups (about 240g) sliced zucchini (1–2 medium zucchini, about 1/2 lb.); 6–8 ounces goat cheese (depending how much you like!); optional: crushed red pepper flakes and fresh basil to top

foryoueats.com

This Zucchini & Herbed Ricotta Flatbread is a delightful combination of fresh ingredients and creamy cheeses. The dough is soft and chewy, topped with halved cherry tomatoes and thinly sliced...

View full recipe on foryoueats.com

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Ingredients

1 teaspoon active dry or instant yeast
1 teaspoon granulated sugar
3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
2 cups (250g) all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface
1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
1 teaspoon salt
2 cups (300g) halved cherry tomatoes
1 Tablespoon + 1 teaspoon olive oil, divided
salt
freshly ground black pepper
2 cups part-skim ricotta cheese
3Tablespoons chopped fresh basil
2 Tablespoons milk, to thin
1–2 teaspoonsfresh lemon juice
2 teaspoons minced garlic (or a few cloves, chopped)
2 cups (about 240g) sliced zucchini (1–2 medium zucchini, about 1/2 lb.)
6–8 ounces goat cheese (depending how much you like!)
optional: crushed red pepper flakes and fresh basil to top