Name: Zucchini & Herbed Ricotta Flatbread
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 2 flatbreads; 2 servings each
Ingredients: 1 and 1/2 teaspoons active dry yeast; 1 teaspoon granulated sugar; 3/4 cup (180ml) warm water; 2 cups (250g) all-purpose flour (spoon & leveled); 1 Tablespoon olive oil; 1 teaspoon salt; 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