Flatbread with Ricotta & Zucchini
Galbani
Galbani
Recipe - The Fresh Grocer - Corporate
Flatbread with Ricotta & Zucchini
Prep Time10 Minutes
0Cook Time19 Minutes
Ingredients
15 oz Galbani Ricotta
1 ball prepared pizza dough
1/2 cup fresh basil, chopped plus whole leaves for garnish
2 tsp fresh lemon juice
2 cloves garlic, minced
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
2 cups thinly sliced zucchini, cut into thing circles (about 1' round)
1 cup cherry tomatoes, halved
1/4 tsp crushed red pepper flakes
Directions
- 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.
10 minutes
Prep Time
19 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Galbani Ricotta Cheese, 15 oz, 15 Ounce
On Sale!
$3.99 was $5.29$0.27/oz
Not Available
Wholesome Pantry Organic Basil, 0.66 oz, 0.66 Ounce
$1.99$3.02/oz
Lemon Large, 1 ct, 1 each, 1 Each
6 for $3.00
$0.50 was $0.69
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
Bowl & Basket Coarse Kosher Salt, 16 oz, 16 Ounce
$1.99$0.12/oz
Morton Black Peppercorn, 1.24 oz, 1.24 Ounce
On Sale! Limit 4
$1.99 was $2.79$1.60/oz
Fresh Zucchini, 0.5 Pound
On Sale!
$0.75 avg/ea was $0.85 avg/ea$1.49/lb
Bowl & Basket Grape Tomatoes, 1 pint, 1 Pint
$2.49$2.49/pt
Not Available
Directions
- 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.