Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
Yield: 2 flatbreads; 2 servings each
Description
Easy homemade flatbread pizza topped with summery zucchini, herbed ricotta, roasted tomatoes, and fresh basil.
Ingredients
Flatbread
- 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 (spoon & leveled), plus more for hands and surface
- 1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
- 1 teaspoon salt
Toppings
- 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, to thin
- 1–2 teaspoons fresh lemon juice
- 2 teaspoons minced garlic (or a few cloves, chopped)
- 2 cups sliced zucchini (about 1 medium/large)
- 6–8 ounces goat cheese (depending how much you like!)
- optional: crushed red pepper flakes and fresh basil to top
HOW TO MAKE IT :
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