Summer Vegetable Flatbread Recipe

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats; alternatively use a rimless baking sheet turned upside down.

Brush both sides of each flatbread lightly with 1 tablespoon olive oil total (divide between pieces) and place on a parchment-lined baking sheet or preheated stone. Sprinkle with the 1/2 tsp salt and 1/4 tsp black pepper.

Bake the flatbreads for 4–6 minutes until just crisp and lightly golden at the edges. Remove from oven and set aside on a cooling rack while you assemble. Keep oven on.

Make the aioli-pesto ricotta

In a small food processor or blender, combine ricotta, basil, parsley, Pecorino, lemon juice, lemon zest, garlic, Dijon, 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until mostly smooth but still slightly textured (about 6–8 pulses). Taste and adjust seasoning—add another pinch of salt or a splash more lemon if desired.

Transfer the mixture to a bowl and refrigerate briefly if it warmed up; it should be spreadable but cool when assembled.

Prepare and roast the vegetables

Toss zucchini, yellow squash, red pepper, cherry tomatoes and red onion with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Spread the vegetables in a single layer on a rimmed baking sheet. Roast in the preheated 475°F (245°C) oven for 8–10 minutes, stirring once halfway, until the zucchini and squash are tender and tomatoes have softened but not collapsed. Remove from oven and let cool 2 minutes.

If you prefer a charred flavor, briefly finish the larger slices (zucchini and pepper) on a hot grill pan or under the broiler for 1–2 minutes per side before assembling.

Lower oven to 425°F (220°C) if you want a final warm-through bake (optional). Otherwise assemble and serve immediately.

Spread about 1/2 cup of the lemon aioli pesto ricotta evenly over each baked flatbread, leaving a 1/2" border at the edges.

Top each flatbread with the roasted vegetables, distributing zucchini, squash, peppers, tomatoes and onions evenly. For even coverage use roughly 1/2 the vegetable mixture per flatbread.

Sprinkle 2 tbs (about 2 large tablespoons) grated Pecorino Romano over each flatbread.

If you lowered the oven, return flatbreads to the oven for 3–4 minutes to warm through and meld flavors; skip this step if you prefer the fresh contrast.

Remove from oven, drizzle each flatbread with about 1/2 tablespoon chili oil (adjust to heat preference), tear and scatter fresh basil leaves on top, and finish with a light sprinkle of flaky sea salt if using.

Cut each flatbread into 6–8 slices and serve with lemon wedges alongside for extra brightness.