Flatbread with Ricotta and Zucchini
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15 oz. Galbani® Ricotta
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1 ball prepared pizza dough, thawed
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¼ cup fresh basil, chopped plus whole leaves for garnish
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2 tsp. fresh lemon juice
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2 cloves garlic, minced
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1 tsp. Kosher salt
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¼ tsp. freshly ground black pepper
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2 cups thinly sliced zucchini, cut into thin circles (about 1 large)
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1 cup cherry tomatoes, halved
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¼ tsp. crushed red pepper flakes
Preheat the oven up to 400°F .
Whisk the ricotta, basil, lemon juice, garlic, salt and pepper together in a medium bowl.
Lightly flour your work surface. Divide dough into 2 and roll out into ovals about ¼ inch thick.
Drizzle each with a teaspoon of olive oil. Place onto a parchment lined sheet pan.
Evenly spread the ricotta mixture on top of the flatbreads. Top with sliced zucchini and cherry tomatoes. Sprinkle it with red pepper flakes and remaining olive oil.
Bake in the oven until the edges are golden brown, about 18-20 minutes. Remove from the oven and garnish with whole basil leaves. Cut and serve.
-
15 oz. Galbani® Ricotta
-
1 ball prepared pizza dough, thawed
-
¼ cup fresh basil, chopped plus whole leaves for garnish
-
2 tsp. fresh lemon juice
-
2 cloves garlic, minced
-
1 tsp. Kosher salt
-
¼ tsp. freshly ground black pepper
-
2 cups thinly sliced zucchini, cut into thin circles (about 1 large)
-
1 cup cherry tomatoes, halved
-
¼ tsp. crushed red pepper flakes
Preheat the oven up to 400°F .
Whisk the ricotta, basil, lemon juice, garlic, salt and pepper together in a medium bowl.
Lightly flour your work surface. Divide dough into 2 and roll out into ovals about ¼ inch thick.
Drizzle each with a teaspoon of olive oil. Place onto a parchment lined sheet pan.
Evenly spread the ricotta mixture on top of the flatbreads. Top with sliced zucchini and cherry tomatoes. Sprinkle it with red pepper flakes and remaining olive oil.
Bake in the oven until the edges are golden brown, about 18-20 minutes. Remove from the oven and garnish with whole basil leaves. Cut and serve.
« This recipe looks and sounds great! I gotta make this… »
Kathy - 04/17/2023