whipped ricotta, zucchini, tomato, goat cheese, basil, black pepper, chili flake, honey drizzle

Preheat oven to 450°F (230°C) and place a baking sheet or pizza stone in the oven to heat for at least 10 minutes. If using a skillet for finishing, have it ready.

Preheat and prepare

Brush both sides of each flatbread lightly with 1 tablespoon olive oil total (about 1/2 tbs per flatbread) and sprinkle a little of the kosher salt and black pepper evenly over them.

Brush flatbreads

Place flatbreads on the preheated baking sheet or stone in the oven and bake for 4–6 minutes until edges are crisp and lightly browned. Remove from oven and set aside briefly to cool while you assemble the toppings.

In a food processor or blender, combine ricotta, lemon juice, lemon zest, 1 tablespoon olive oil, 1 teaspoon honey, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Process until smooth and airy, about 30–45 seconds. Taste and adjust salt, pepper, or honey as needed. Transfer to a bowl.

Make whipped ricotta

Using a mandoline or sharp knife, thinly slice zucchini into rounds or ribbons (about 1/8-inch thick). If zucchini seems watery, toss slices with a pinch of salt and let sit 5 minutes, then pat dry with paper towel to remove excess moisture.

Prepare zucchini

Spread about 1/4 cup of the whipped ricotta evenly over each warm flatbread, leaving a 1/2-inch border. Arrange zucchini slices and tomato slices over the ricotta in an even layer (about 1/4 cup zucchini and 1/4 cup tomato per flatbread).

Assemble flatbreads

Scatter about 2 tablespoons (roughly 1/8 cup) crumbled goat cheese over each flatbread. Sprinkle a light pinch (about 1/8 tsp) of red chili flakes across each, and finish with a few turns of freshly ground black pepper and a light pinch of kosher salt if desired.

Add goat cheese and season

Return assembled flatbreads to the oven for 2–3 minutes just to warm fillings and slightly soften goat cheese (optional). Remove from oven, drizzle about 1/4 tablespoon (roughly 3/4 tsp) honey over each flatbread (you may warm the honey for easier drizzle), and scatter torn basil leaves and a small dusting (about 1/8–1/4 tsp total) of lemon zest over all. Serve immediately, slicing each flatbread into 2–4 pieces.

Finish and serve

store-bought or homemade flatbread (naan, pita, or thin pizza crust)

extra-virgin olive oil

kosher salt

freshly ground black pepper

whole-milk ricotta

lemon juice

lemon zest

olive oil

honey

salt

zucchini

tomato, ripe (Roma or vine), thinly sliced

goat cheese, crumbled

fresh basil leaves, torn

red chili flakes

honey (for finishing drizzle)

lemon zest (optional, for finishing)

Flatbread

Make Flatbread Recipe in just 35m. whipped ricotta, zucchini, tomato, goat cheese, basil, black pepper, chili flake, honey drizzle

Flatbread Recipe

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