Homemade Flatbread Pizza with Zucchini, Herbed Ricotta, and Roasted Tomatoes
Ingredients:
For the Flatbread:
1 store-bought flatbread or homemade flatbread (recipe below)
For the Toppings:
1 medium zucchini, sliced thinly
1 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and black pepper, to taste
1/2 cup herbed ricotta (recipe below)
1/2 cup shredded mozzarella cheese
Fresh basil leaves, for garnish
For the Herbed Ricotta:
1 cup ricotta cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
1/2 teaspoon garlic powder
Salt and black pepper, to taste
For Homemade Flatbread (optional):
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plain Greek yogurt
1/4 cup water (or as needed)
Instructions:
1. Prepare the Homemade Flatbread (if using):
In a large bowl, whisk together the flour, baking powder, and salt.
Add the Greek yogurt and water. Mix until a dough forms. You may need to add a bit more water if the dough is too dry.
Transfer the dough to a floured surface and knead for a few minutes until smooth.
Divide the dough into two equal pieces and roll each piece out into a thin rectangle or circle, about 1/8 inch thick.
Heat a skillet over medium-high heat and cook each flatbread for 2-3 minutes on each side, or until lightly golden and cooked through. Alternatively, you can bake them at 400°F (200°C) for about 10 minutes until golden and crisp.
2. Prepare the Toppings:
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the zucchini slices and cherry tomatoes with olive oil, salt, and black pepper. Spread them out in a single layer.
Roast in the preheated oven for about 15-20 minutes, or until the vegetables are tender and slightly caramelized.
3. Make the Herbed Ricotta:
In a small bowl, combine the ricotta cheese, chopped basil, parsley, lemon zest, garlic powder, salt, and pepper. Mix until well combined.
4. Assemble the Pizza:
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