Zucchini & Herbed Ricotta Flatbread

sallysbakingaddiction.com

bevowhitt

Flatbread

1 teaspoon active dry or instant yeast

1 teaspoon granulated sugar

¾ cup (180ml) warm water, (between 100 to 110°F, 38 to 43°C)

2 cups ( 250g) all-purpose flour or bread flour ( spooned & leveled), plus more for hands and surface

1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough

1 teaspoon salt

Toppings

2 cups ( 300g) 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 to 2 teaspoons fresh lemon juice

2 teaspoons minced garlic (or a few cloves, chopped)

2 cups (about 240g) sliced zucchini ( 1 to 2 medium zucchini, about ½ lb.)

6 to 8 ounces goat cheese (depending how much you like!)

optional: crushed red pepper flakes and fresh basil to top

Directions at sallysbakingaddiction.com

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