Flatbread
- 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
Toppings
- 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
Instructions
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.
- 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 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. Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork.
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.
SALLY'S NOTES
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.)
MY NOTES
- I didn't mix any milk with the ricotta and about half the lemon juice called for. (I didn't want the ricotta to be too liquid-y)
- Obviously I didn't use honey goat cheese. But I did use some feta so I guess that still counts.
