There’s something deeply satisfying about pulling a homemade flatbread out of the oven, especially one piled high with fresh vegetables and creamy cheese. This zucchini and herbed ricotta flatbread has become a go-to whenever I want to put a simple homemade dough to good use, turning it into a meal that feels both rustic and a little impressive.
What I love about this recipe is the way the layers build on one another. A soft, chewy crust holds everything together, then comes a swipe of garlicky herbed ricotta, tender zucchini, sweet roasted tomatoes, and tangy goat cheese on top. Every slice ends up a little different, which is part of the fun.
Why You’ll Love This
This flatbread pairs a soft, homemade crust with creamy herbed ricotta, roasted tomatoes, tender zucchini, and tangy goat cheese for a meal that feels fresh and a little special. It’s a great way to use up summer produce, and while the dough needs some rise time, the hands-on work stays simple.
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
Craving the exact amounts? You’ll find all the precise measurements in the recipe card below!
How to Make Zucchini & Herbed Ricotta Flatbread
Step 1: Bloom the Yeast
Whisk the yeast, sugar, and warm water together, then let it sit until foamy and active, confirming it’s ready to give the dough a good rise.
Step 2: Mix and Knead
Combine flour and salt, then add the yeast mixture and oil, mixing until a shaggy dough forms. Knead until smooth, elastic, and slightly tacky.
Step 3: Let It Rise
Brush the dough with oil, cover, and let it rise in a warm spot until doubled. Use this time to prep your toppings.
Step 4: Roast the Tomatoes
Toss tomatoes with oil, salt, and pepper, then roast until soft and caramelized at the edges.
Step 5: Make the Herbed Ricotta
Stir together ricotta, basil, milk, lemon juice, and garlic until smooth and fragrant.
Step 6: Shape and Top
Punch down the dough, roll it out, and transfer to a baking sheet. Spread the ricotta evenly over the top like a pizza base.
Step 7: Layer the Toppings
Arrange zucchini and roasted tomatoes over the ricotta, then crumble goat cheese across the top.
Step 8: Bake Until Golden
Bake until the crust turns golden and crisps at the edges, with the cheese softening and vegetables turning tender. Finish with red pepper flakes and fresh basil.
Tips for Success
- Use warm, not hot, water to properly activate the yeast.
- Let the dough rise somewhere warm and draft-free.
- Slice zucchini thinly so it cooks through fully.
- Don’t overload with toppings, which can make the crust soggy.
- A pizza stone helps create an extra crispy crust.
- Let the flatbread cool a couple minutes before slicing.
Equipment Needed
- Large mixing bowl: needed for mixing and rising the dough.
- Rolling pin: helps shape the dough evenly; a wine bottle works in a pinch.
- Baking sheet: holds the flatbread; a pizza stone gives an even crispier crust.
Variations
- Gluten-Free: use a 1:1 gluten-free bread flour blend.
- Lighter Version: use part-skim ricotta and less goat cheese.
- Faster Version: use store-bought pizza dough to skip rising time.
- Budget-Friendly: swap goat cheese for crumbled feta.
- High-Protein Boost: add cooked, crumbled sausage or chickpeas.
Serving Suggestions
- Pair with an arugula salad dressed in lemon vinaigrette.
- Serve with a chilled glass of white wine.
- Cut into smaller squares as an appetizer for gatherings.
- Top with extra basil and a drizzle of good olive oil before serving.
FAQs
Can I make the dough ahead of time?
Yes, make it a day ahead and refrigerate after the first rise. Let it come to room temperature before rolling out.
Can I use store-bought dough instead?
Yes, store-bought dough works well if you’re short on time. Skip the homemade dough steps and go straight to assembling toppings.
How do I keep the zucchini from making the flatbread soggy?
Slice thinly and avoid overcrowding the toppings. Lightly salting the zucchini and letting it sit for 10 minutes before patting dry also helps.
How should I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in the oven to help the crust crisp back up.
Final Thoughts
This zucchini and herbed ricotta flatbread is a wonderful way to celebrate fresh produce with a homemade crust that’s worth the extra rising time. Whether served as a light dinner or cut into pieces for a gathering, it’s sure to become a recipe you turn to again whenever you want something fresh and a little special.
Zucchini & Herbed Ricotta Flatbread
- Total Time: 2 hours 5 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A homemade chewy flatbread crust topped with garlicky herbed ricotta, roasted cherry tomatoes, tender zucchini, and creamy goat cheese.
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
Instructions
- Whisk together the yeast, sugar, and warm water in a small bowl. Let sit 5-10 minutes until foamy.
- Combine the flour and salt in a large bowl. Add the yeast mixture and olive oil, mixing until a shaggy dough forms.
- Knead on a floured surface for 5-7 minutes until smooth. Brush with oil, cover, and let rise for 1 hour, or until doubled.
- Preheat the oven to 425°F (220°C).
- Toss the tomatoes with a tablespoon of olive oil, salt, and pepper, then roast for 15-20 minutes until softened.
- Stir together the ricotta, basil, milk, lemon juice, and garlic until smooth.
- Punch down the dough and roll it out into your desired flatbread shape.
- Transfer to a baking sheet and spread the ricotta mixture evenly over the top.
- Arrange the 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 edges crisp.
- Top with red pepper flakes and fresh basil, if desired, before slicing.
Notes
- Let the dough rise somewhere warm for the best texture.
- Slice the zucchini thinly so it cooks through during baking.
- Prep Time: 30 minutes
- rising time: 1 hour
- Cook Time: 35 minutes