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