Flatbread Recipe

1. Preheat and prepare

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.

2. Brush flatbreads

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.

3. 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.

4. Make whipped ricotta

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.

5. Prepare zucchini

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.

6. Assemble flatbreads

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).

7. Add goat cheese and season

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.

8. Finish and serve

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.