EATS: Zucchini Ricotta Flatbread
My recipe for zucchini ricotta flatbread is the perfect way to celebrate some of the best seasonal vegetables of summer. Of course, zucchini is a star ingredient of this recipe, but it also involves thick slices of sweet heirloom tomatoes, definitely a summer favorite. Cooking pizza requires some heat so grab a nice cold brew or iced tea to accompany you while making this dinner favorite, zucchini ricotta flatbread.
Zucchini Ricotta Flatbread Ingredients
1 onion, halved and thinly sliced
1 large zucchini, quarted and sliced into 1 inch pieces
1 heirloom tomato, sliced
1 cup ricotta cheese
1 Tablespoon Zatar spice
2 Tablespoons Olive Oil for the pizza
1 Tablespoon Avocado Oil to sauté vegetables
1/4 cup water
Salt and pepper for seasoning
1 Tablespoon all purpose flour
Pizza Dough (you can use the recipe below or purchase pre-made. In NYC/Hamptons, Citarella has a really nice premade pizza dough that I often use when I’m short on time)
Zucchini Ricotta Flatbread Instructions
Preheat oven to 550 degrees Fahrenheit
Salt and pepper your sliced tomatoes and set aside.
Place a medium non-stick pan over high heat. Add avocado oil and onions. Season with salt and pepper, mixing occasionally to create even caramelization. Once onions have reached a light brown color add 1/4 cup of water and cook until water is reduced. Place caramelized onions in a bowl and set aside.
Next, using the same pan, add avocado oil and zucchini. Salt and pepper and cook pieces until evenly brown. Remove from heat and set aside in bowl with the onions.
Place parchment paper on large baking tray.
Lightly flour your pizza dough to make handling it easier. Use 1 Tablespoon of olive oil to evenly coat your ball of pizza dough. Work and stretch your pizza dough into a large rectangle and place on the parchment paper. Shake off any excess flour.
Drizzle 1 Tablespoon olive oil over the pizza dough and evenly distribute the zatar seasoning.
Place in oven and cook for about 6 minutes until the crust is a light brown on the bottom
Remove pizza crust from oven. Layer onion and zucchini mixture evenly across the pizza. Top with tomatoes and distribute the ricotta cheese in heaping teaspoons evenly on the pizza.
Salt pizza and place in oven. Cook for another 6 minutes.
Remove pizza from oven, allow to cool and cut and serve!
Pizza Dough Recipe
3 cups of all purpose flour + 1 Tablespoon
1 cup water
1/2 teaspoon yeast
2 teaspoons kosher salt
Pizza Dough Instructions
Combine the water with the yeast and allow to dissolve. Mix to be sure it has fully dissolved
Add 3 cups of flour
knead the pizza dough and add salt while kneading
spread flour on flat surface and form the pizza dough into four balls. Lightly flour each ball
cover pizza dough balls and place in refrigerator for 6 hours
remove pizza dough from the refrigerator and let sit in room temperature for 8 hours
return pizza dough balls to the refrigerator for 4 hours
remove and sit at room temperature for two hours
