Description
A warm, crispy flatbread topped with roasted cherry tomatoes and creamy herbed ricotta, 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)
- 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 and freshly ground black pepper to taste
- 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
- Crushed red pepper flakes and fresh basil for topping
Instructions
- Whisk the yeast, sugar, and warm water together in a bowl and let sit for 5-10 minutes until foamy.
- Mix in flour, olive oil, and salt until a dough forms. Knead for 6-8 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 45 minutes.
- Preheat the oven to 475°F.
- Roast tomatoes tossed with olive oil, salt, and pepper for 20 minutes at 400°F.
- Mix ricotta, basil, milk, lemon juice, and garlic in a bowl.
- Punch down the dough, divide, and roll out onto baking sheets.
- Spread the ricotta mixture on dough, top with zucchini and roasted tomatoes; crumble goat cheese on top if desired.
- Bake for 15-20 minutes until browned.
- Serve warm, optionally topped with basil and crushed red pepper.
Notes
For an extra crispy bottom, bake on a preheated pizza stone. Experiment with different cheeses for unique flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 290
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg