Flatbread with Ricotta and Zucchini

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.