Zucchini & Herbed Ricotta Flatbread
Dec 22, 2025 10:12 AM
This fresh and flavorful zucchini & herbed ricotta flatbread pizza uses my 1-hour flatbread pizza dough. Top with herbed garlic ricotta cheese, zucchini, blistered tomatoes, and a little goat cheese for a quick and refreshing dinner recipe the whole family loves!
I’m so excited to share a new homemade flatbread pizza recipe with you! This recipe yields 2 flatbreads, perfect for serving 1-2 people each. Both flatbreads didn’t last more than 24 hours in this house and my husband praised it as one of the best pizzas I’ve ever made. The goat cheese was a sweeter variety, the tomatoes were salty and blistered, and the ricotta was wonderfully herbed.
Adapted from my favorite pizza crust recipe, my homemade flatbread pizza bakes up into a thin and chewy base for your favorite flatbread toppings. Quicker, easier, and thinner than a full size pizza, my flatbread recipe takes about 1 hour start to finish and is perfect for beginners.
Ingredients:
Flatbread
- 1 teaspoon active dry or instant yeast
- 1 teaspoon granulated sugar
- 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
- 2 cups (250g) all-purpose flour or bread flour (spooned & leveled)
- 1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
- 1 teaspoon salt
Toppings
- 2 cups (300g) halved cherry tomatoes
- 1 Tablespoon + 1 teaspoon olive oil, divided
- salt & freshly ground black pepper
- 2 cups part-skim ricotta cheese
- 3 Tablespoons chopped fresh basil
- 2 Tablespoons milk, to thin
- 1–2 teaspoons fresh lemon juice
- 2 teaspoons minced garlic (or a few cloves, chopped)
- 2 cups (about 240g) sliced zucchini
- 6–8 ounces goat cheese (depending how much you like!)
- optional: crushed red pepper flakes and fresh basil to top
Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
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