This fresh and flavorful zucchini & herbed ricotta flatbread pizza uses my 1 hour flatbread pizza dough. Top with herbed garlic ricotta cheese, zucchini, blistered tomatoes, and a little goat cheese for a quick and refreshing dinner recipe the whole family loves!
I’m so excited to share a new homemade flatbread pizza recipe with you! This recipe yields 2 flatbreads, perfect for serving 1-2 people each. Both flatbreads didn’t last more than 24 hours in this house and my husband praised it as one of the best pizzas I’ve ever made. The goat cheese was a sweeter variety, the tomatoes were salty and blistered, and the ricotta was wonderfully salty and herbed.
Adapted from my favorite pizza crust recipe, my homemade flatbread pizza bakes up into a thin and chewy base for your favorite flatbread toppings. Quicker, easier, and thinner than a full size pizza, my flatbread recipe takes about 1 hour start to finish and is perfect for beginners.
This Zucchini & Herbed Ricotta Flatbread Is:
- Loaded with fresh toppings
- Refreshing & perfect for summertime
- Adaptable to the topping ingredients you enjoy
- Easy to make ahead
Homemade Flatbread Dough
Homemade flatbread dough– and pizza dough for that matter– is actually incredibly simple. If you have a fear of yeast, put those scary thoughts aside because it’s just another easy ingredient you’ll add to the mix. There’s very little rise time, so it’s a quick recipe you can make for dinner during the week. If you don’t have a lot of time, you can make the flatbread dough up to 2 days in advance and keep it in the refrigerator. And I actually find that time gives the dough just a little more flavor. So if you have time today, make the dough and enjoy flatbread for dinner later this week.
Though the recipe is included below, I have an entire separate page for my homemade flatbread dough. (For extra tips and step-by-step pictures, take a look.)
Flatbread Pizza Video Tutorial
You can watch me make my flatbread dough in the following video tutorial. Here I’m topping it with mozzarella and fresh tomatoes, but the process will be the same. Simply swap the toppings for today’s herbed ricotta, zucchini, and tomatoes.
I’m not kidding you; this dough is so easy to handle!
I was inspired to use a zucchini/ricotta/tomato blend for the topping from a recent issue of Cooking Light. I believe the magazine just used those fabulous toppings for a pizza, but I feel like flatbreads are very summery? Or maybe they’re just very in. And I say “in” knowing I’m not very “in” at all, but who doesn’t love a flatbread. And it’s something new I can teach you anyway. 😉
Toppings For Zucchini & Herbed Ricotta Flatbread
We use 4 simple, yet incredibly flavorful toppings for today’s flatbread pizza.
- Cherry Tomatoes: Though I use cherry tomatoes in the pictured flatbread, you can use any variety. No matter which type of fresh tomato I use, I like to roast them in the oven with a little olive oil, salt, and pepper before using. This is optional, but it really adds another layer of flavor. (The roasting step is included in the recipe below.)
- Semi-Homemade Herbed Ricotta: Pick up some store-bought ricotta cheese. Add a bunch of chopped fresh basil, a squeeze of lemon, sea salt, pepper, and some milk to thin out.
- Fresh Zucchini: Grab a fresh zucchini, thinly slice it, and layer it on top. This flatbread pizza is definitely for vegetable (and cheese!) lovers.
- Goat Cheese: For extra flavor, top the entire flatbread with crumbles of goat cheese. I love using a honey flavored goat cheese which adds a little sweetness. (It’s delicious!) Use any goat cheese you love. Feta, shredded mozzarella, or even blue cheese works here too.
This recipe makes 2 flatbreads, so the toppings are enough for both. You can easily halve the toppings if you’re just making 1 flatbread. I will say, however, that the flatbreads aren’t very big at all. And if you have more than 3 people eating, make both. If not, you can always have leftovers for tomorrow’s lunch.
More Baking from ScratchPrint
Easy homemade flatbread pizza topped with summery zucchini, herbed ricotta, roasted tomatoes, and fresh basil.
- 1 teaspoon active dry or instant yeast
- 1 teaspoon granulated sugar
- 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
- 2 cups (250g) all-purpose flour or bread flour (spoon & leveled), plus more for hands and surface
- 1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
- 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 in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel 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 lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.
- Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.
- As the dough is resting and rising, prepare the toppings. Toss the halved cherry tomatoes with 1 Tablespoon olive oil and a sprinkle of salt and pepper. Spread onto a parchment paper or silicone baking mat-lined baking sheet and bake in a 400°F (204°C) oven for about 20 minutes until blistered and roasted. Set aside.
- Turn the oven up to 475°F (246°C).
- Whisk the ricotta, basil, milk, lemon juice, and garlic together in a medium bowl. You can use a mixer for this if needed. Add salt and pepper to taste.
- Shape the dough: Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don’t worry about the shape of the dough, just make sure it’s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.) Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil.
- Spread half of the ricotta mixture onto each, then top with zucchini, tomatoes, and finish them by crumbling the goat cheese on top of each.
- Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven and sprinkle with crushed red pepper, fresh basil, and/or freshly ground pepper. Slice and serve warm.
- Cover and store leftovers in the refrigerator for up to 1 week.
- Make Ahead & Freezing Instructions: The tomatoes can be baked about 2 days in advance; just keep in the refrigerator until ready to use. Likewise, the ricotta mixture can be mixed and prepared 2 days in advance. Cover and keep in the refrigerator. The dough can be prepared through step 3, then after it has risen, cover and place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release any air. Divide it in 2, if desired, then wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before stretching out/shaping and topping. If the thawed dough keeps shrinking back as you try to shape it, lightly cover it with plastic wrap or a clean kitchen towel and let it rest on the counter or your work surface for 15 minutes. (The gluten just needs a chance to settle.)
- Yeast: You can use instant or active-dry yeast with zero changes. If you’re new to working with yeast, I recommend reviewing my Baking with Yeast guide.
- Adapted from June 2016 Cooking Light.
Keywords: ricotta flatbread, homemade flatbread