Bruschetta Goat Cheese Flatbread Recipe

Preheat and prepare

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a rimmed baking sheet, lightly oil it and set aside.

Stretch or roll the dough on a lightly floured surface to a roughly 12 x 8-inch oval or to desired flatbread thickness (about 1/4-inch thick). Transfer to a piece of parchment paper if using a pizza stone, or place on the prepared baking sheet.

Brush the dough all over with 1 tablespoon of extra-virgin olive oil. Rub the halved garlic clove over the oiled surface (press and drag to impart a mild garlic flavor). Sprinkle with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper.

Dock the dough lightly with a fork in a few places to prevent large air bubbles during baking.

Bake the dough for 8–10 minutes, or until the edges are golden and base is set but not deeply browned. Remove from the oven and let cool slightly (3–4 minutes) before topping.

While the dough pre-bakes, make the goat cheese spread: in a small bowl, combine the goat cheese and ricotta (if using) and mash with a fork or whisk until smooth and spreadable. Stir in lemon zest, 1 teaspoon honey, and 1/4 teaspoon freshly ground black pepper. Taste and adjust—add a pinch of salt if needed.

When the flatbread is cool enough to handle but still warm, spread the goat cheese mixture evenly over the surface, leaving a 1/2-inch border around the edges.

In a medium bowl, combine the halved tomatoes, sliced basil, finely diced red onion, 2 teaspoons olive oil, 1 teaspoon red wine vinegar, and the minced garlic. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently to combine.

Let the tomato mixture sit at room temperature for 5–10 minutes to allow the flavors to marry and for excess juices to release. If mixture seems very watery, drain off a little liquid so the flatbread doesn't become soggy.

Spoon the tomato mixture evenly over the goat cheese layer, distributing tomatoes, basil, and onion so each slice will have a balanced bite.

Drizzle the assembled flatbread lightly with the balsamic reduction in a thin zigzag (about 1 tablespoon). Scatter torn basil leaves over the top and sprinkle with flaky sea salt and a pinch of crushed red pepper flakes if using.

Slice the flatbread into 6–8 pieces with a sharp knife or pizza cutter. Serve immediately so the crust stays crisp and the toppings are fresh.