Zucchini & Herbed Ricotta Flatbread

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. In a stand mixer bowl, whisk the yeast, sugar and warm water. Cover loosely and leave for 5–10 minutes, until foamy on top.
2. Add the flour, olive oil and salt. Mix on low with the dough hook until combined, about 2 minutes. The dough should be thick, soft and slightly sticky, pulling away from the bowl sides. If too sticky, add flour 1 tablespoon at a time.
3. Knead for 6–8 minutes with the dough hook, or by hand on a lightly floured surface. Add flour 1 teaspoon at a time only if it gets too sticky. When done, the dough should still be a little soft; poke it and it should slowly spring back.
4. Place the dough in a greased bowl, cover, and rest for 45 minutes at room temperature until slightly risen.
5. Toss the halved cherry tomatoes with 1 tablespoon olive oil, salt and pepper. Spread on a lined baking sheet and roast at 400°F (204°C) for about 20 minutes, until blistered and roasted. Set aside.
6. Raise the oven to 475°F (246°C).
7. Whisk the ricotta, basil, milk, lemon juice and garlic in a medium bowl. Season with salt and pepper to taste.
8. Punch down the dough and divide in half. On a lightly floured surface, stretch each piece to 1/4 inch (6 mm) thick, then transfer both to a lined baking sheet.
9. Prick the surface all over with a fork. Drizzle or brush each with 1 teaspoon olive oil. Spread half the ricotta mixture on each, then top with zucchini, tomatoes and crumbled goat cheese.
10. Bake for 15–20 minutes, until the crust and toppings are browned to your liking. Sprinkle with red pepper flakes, basil and/or black pepper. Slice and serve warm.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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GarlicCheeseLemonTomatoMilkCherry tomatoZucchiniRicotta cheese