ZUCCHINI, RICOTTA, AND LEMON FLATBREAD
Instructions: 1.
Preheat oven to 475°F with a sheet pan on the middle rack. (A pizza stone speeds the bottom crust along, if you have one.) 2. On a lightly floured surface, stretch or roll the dough into a rough oval, about 14 inches long. Transfer to a sheet of parchment paper. 3. In a small bowl, stir together ricotta, garlic, lemon zest, and salt. Spread evenly over the dough, leaving a ½ -inch border. 4. Toss zucchini ribbons with 1 tbs. olive oil and a pinch of salt. Arrange loosely over the ricotta. Sprinkle with Parmesan. 5. Slide the parchment with the flatbread onto the hot sheet pan. Bake for 12 to 15 minutes, until the crust is deep golden brown and the zucchini is just tender. 6. Drizzle with the remaining olive oil. Scatter herbs and add more flaky salt, pepper, and red pepper flakes if using. 7. Cut into long pieces and serve warm. The flatbread also works well off a covered grill set to medium heat.
SERVES 4
Ingredients: z 1 lb. pizza dough, room temperature z All-purpose flour, for dusting
z 1 cup whole-milk ricotta z 1 garlic clove, finely grated z 1 tsp. lemon zest z ½ tsp. kosher salt, plus more for finishing z 2 small zucchini, sliced into thin ribbons with a vegetable peeler z 2 tbs. olive oil z ¼ cup grated Parmesan z ¼ cup torn fresh basil and mint leaves z Cracked black pepper z Red pepper flakes (optional)
17
July 2026
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