Can I Make Zucchini & Herbed Ricotta Flatbread Ahead of Time?

Yes. The dough can be prepared and refrigerated for up to two days after its initial rise. You can also roast the tomatoes and prepare the herbed ricotta mixture up to two days ahead, storing each component separately in the refrigerator. For the freshest texture, assemble and bake the flatbread shortly before serving rather than storing it fully assembled and unbaked.

How Do I Keep Zucchini Flatbread From Getting Soggy?

Slice the zucchini thinly and avoid using more toppings than the crust can support. Roasting the tomatoes before adding them is particularly helpful because it removes some of their excess moisture. A hot oven is also essential. Baking Zucchini & Herbed Ricotta Flatbread at 475°F (246°C) encourages quick browning and helps create a crisp, pleasantly chewy base.

What Can I Use Instead of Goat Cheese?

Feta, mozzarella, and blue cheese are all suitable alternatives. Feta provides a salty, tangy flavor, while mozzarella gives the flatbread a milder and more familiar pizza-style finish. You can also omit the additional cheese and rely on the herbed ricotta. The garlic, basil, lemon, and creamy ricotta already provide plenty of flavor.

Easy Zucchini & Herbed Ricotta Flatbread

Name: Zucchini & Herbed Ricotta Flatbread
Prep time: 1 h 10 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 teaspoon active dry or instant yeast; 1 teaspoon granulated sugar; 3/4 cup warm water, 100–110°F (38–43°C); 2 cups all-purpose flour or bread flour, plus more as needed; 1 tablespoon olive oil, plus 2 teaspoons for brushing the flatbreads; 1 teaspoon salt; 2 cups cherry tomatoes, halved; 1 tablespoon olive oil, for roasting tomatoes; Salt and freshly ground black pepper, to taste; 2 cups part-skim ricotta cheese; 3 tablespoons chopped fresh basil, plus more for serving; 2 tablespoons milk; 1–2 teaspoons fresh lemon juice; 2 teaspoons minced garlic; 2 cups thinly sliced zucchini; 6–8 ounces goat cheese, crumbled; Crushed red pepper flakes, optional

Description

Zucchini & Herbed Ricotta Flatbread is a fresh, savory homemade flatbread topped with creamy basil-garlic ricotta, thinly sliced zucchini, roasted cherry tomatoes, tangy goat cheese, and fresh herbs. A thin and chewy homemade crust makes this an easy vegetarian lunch, dinner, or summer appetizer.

Ingredients

Scale

1 teaspoon active dry or instant yeast
1 teaspoon granulated sugar
3/4 cup warm water, 100–110°F (38–43°C)
2 cups all-purpose flour or bread flour, plus more as needed
1 tablespoon olive oil, plus 2 teaspoons for brushing the flatbreads
1 teaspoon salt
2 cups cherry tomatoes, halved
1 tablespoon olive oil, for roasting tomatoes
Salt and freshly ground black pepper, to taste
2 cups part-skim ricotta cheese
3 tablespoons chopped fresh basil, plus more for serving
2 tablespoons milk
1–2 teaspoons fresh lemon juice
2 teaspoons minced garlic
2 cups thinly sliced zucchini
6–8 ounces goat cheese, crumbled
Crushed red pepper flakes, optional

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Instructions

Whisk the yeast, sugar, and warm water together in a large mixing bowl. Let stand for 5–10 minutes, until foamy.
Add the flour, 1 tablespoon olive oil, and salt. Mix until a soft, slightly sticky dough forms. Add extra flour 1 tablespoon at a time only if the dough is too sticky to handle.
Knead the dough for 6–8 minutes by hand or with a dough hook until smooth and elastic.
Transfer the dough to a lightly greased bowl, cover, and let it rest at room temperature for about 45 minutes.
While the dough rests, preheat the oven to 400°F (204°C). Toss the halved cherry tomatoes with 1 tablespoon olive oil and a little salt and pepper.
Spread the tomatoes on a lined baking sheet and roast for about 20 minutes, until softened and blistered. Remove from the oven.
Increase the oven temperature to 475°F (246°C).
Combine the ricotta, chopped basil, milk, lemon juice, garlic, salt, and pepper in a bowl. Mix until creamy and spreadable.
Punch down the risen dough and divide it into 2 equal portions. Stretch or roll each portion to approximately 1/4-inch thickness.
Transfer the shaped dough to a parchment-lined baking sheet or pizza stone. Prick the surfaces lightly with a fork and brush each flatbread with about 1 teaspoon olive oil.
Spread half of the herbed ricotta mixture over each flatbread. Top evenly with sliced zucchini, roasted tomatoes, and crumbled goat cheese.
Bake for 15–20 minutes, or until the crust is golden brown and the toppings are hot and lightly browned.
Remove from the oven and finish with fresh basil, freshly ground black pepper, and crushed red pepper flakes if desired. Slice and serve warm.

Notes

The dough should remain soft and slightly tacky. Avoid adding too much extra flour, which can make the crust dry.
Slice the zucchini thinly so it cooks through without releasing excessive moisture onto the flatbread.
Roasting the cherry tomatoes before assembling the flatbread concentrates their flavor and helps prevent a soggy crust.
The dough can be prepared after its first rise and refrigerated for up to 2 days.
The roasted tomatoes and herbed ricotta mixture can each be prepared up to 2 days in advance and refrigerated separately.
The risen dough can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring closer to room temperature before shaping.
If chilled dough springs back while shaping, cover it and let it rest for about 15 minutes before stretching again.
Feta, mozzarella, or blue cheese can be substituted for goat cheese.
Store leftover baked flatbread covered in the refrigerator and reheat in an oven or toaster oven for the best texture.
Nutrition values are approximate and can vary depending on the brands and exact amounts of cheese and toppings used.

Prep Time: 1 hour 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 640
Sugar: 8 g
Sodium: 930 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 29 g
Cholesterol: 75 mg