I feel like this is an awesome round-up of flavors and textures! Both flatbreads didn’t last more than 24 hours in this house and Kevin praised it as one of the best pizzas I’ve ever made. The goat cheese was a sweeter variety, which I’ll tell you about in a sec, the tomatoes were salty and blistered (not like my shoulders, thank you sun gods), and the ricotta was wonderfully salty and herbed.
1 and 1/2 teaspoons active dry yeast
1 teaspoon granulated sugar
3/4 cup warm water
2 cups all-purpose flour
1 Tablespoon olive oil
1 teaspoon salt
2 cups halved cherry tomatoes
1 Tablespoon + 1 teaspoon olive oil, divided
salt & freshly ground black pepper
2 cups part-skim ricotta cheese
3 Tablespoons chopped fresh basil
2 Tablespoons milk, to thin
1-2 teaspoons fresh lemon juice
2 teaspoons minced garlic (or a few cloves, chopped)
2 cups sliced zucchini (about 1 medium/large)
6-8 ounces goat cheese (depending how much you like!)
optional: crushed red pepper flakes and fresh basil to top
- Make the crust: Place the yeast and sugar into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour water on top. Give it a light stir with a whisk and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
- If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the flour, olive, oil, and salt. Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with your hands for 3-4 minutes until it all begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.
- Get full recipe >> Zucchini & Herbed Ricotta Flatbread @ Sally’s Baking Addiction