Ricotta and Zucchini Flatbread | Nature's Apothecary

Ingredients

• 2 whole-wheat naan (about 8.8 oz)
• 2 Tbsp olive oil, divided
• 4 1 ⁄ 2 oz part-skim ricotta cheese
• 3 ⁄ 8 tsp kosher salt
• 1 ⁄ 4 tsp black pepper
• 2 small zucchini, cut into thin ribbons (about 10 oz)
• 1 1 ⁄ 2 cups cherry tomatoes (about 12 oz), halved
• 1 oz crumbled goat cheese (about 1 ⁄ 4 cup)
• 2 Tbsp fresh basil leaves (optional)