Zucchini & Herbed Ricotta Flatbread Recipe


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


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