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.
This Zucchini & Herbed Ricotta Flatbread Is:
Cheesy Loaded with fresh toppings Refreshing & perfect for summertime (one of my favorite Memorial Day recipes, in fact!) Garlicky Savory Adaptable to the topping ingredients you enjoy Easy to make ahead
Homemade Flatbread Dough
Homemade flatbread dough—and pizza dough for that matter—is actually incredibly simple. If you have a fear of yeast, put those scary thoughts aside because it’s just another easy ingredient you’ll add to the mix. There’s very little rise time, so it’s a quick recipe you can make for dinner during the week. If you don’t have a lot of time, you can make the flatbread dough up to 2 days in advance and keep it in the refrigerator. And I actually find that time gives the dough just a little more flavor. So if you have time today, make the dough and enjoy flatbread for dinner later this week. Though the recipe is included below, I have an entire separate page for my homemade flatbread dough. (For extra tips and step-by-step pictures, take a look.). My cold veggie pizza also uses the same dough with some very small tweaks.
Flatbread Pizza Video Tutorial
You can watch me make my flatbread dough in the following video tutorial. Here I’m topping it with mozzarella and fresh tomatoes, but the process will be the same. Simply swap the toppings for today’s herbed ricotta, zucchini, and tomatoes. I’m not kidding you; this dough is so easy to handle! If you’re new to bread-baking, my How to Knead Dough video tutorial will be helpful, too. I was inspired to use a zucchini/ricotta/tomato blend for the topping from a recent issue of Cooking Light. I believe the magazine just used those fabulous toppings for a pizza, but I feel like flatbreads are very summery? Or maybe they’re just very in. And I say “in” knowing I’m not very “in” at all, but who doesn’t love a flatbread. And it’s something new I can teach you anyway. 😉
Toppings For Zucchini & Herbed Ricotta Flatbread
We use 4 simple, yet incredibly flavorful toppings for today’s flatbread pizza.
Cherry Tomatoes: Though I use cherry tomatoes in the pictured flatbread, you can use any variety. No matter which type of fresh tomato I use, I like to roast them in the oven with a little olive oil, salt, and pepper before using. This is optional, but it really adds another layer of flavor. (The roasting step is included in the recipe below.) Semi-Homemade Herbed Ricotta: Pick up some store-bought ricotta cheese. Add a bunch of chopped fresh basil, a squeeze of lemon, salt, pepper, and some milk to thin out. Fresh Zucchini: Grab a fresh zucchini, thinly slice it, and layer it on top. If you have more zucchini to use up, try zucchini muffins, zucchini fritters, zucchini bread, or even zucchini casserole! I bake and cook with this vegetable a lot. Here are all my favorite zucchini recipes, if you need more inspiration. These zucchini biscuits are another wonderful savory option. Goat Cheese: For extra flavor, top the entire flatbread with crumbles of goat cheese. I love using a honey flavored goat cheese which adds a little sweetness. (It’s delicious!) Use any goat cheese you love. Feta, shredded mozzarella, or even blue cheese works here too.
This recipe makes 2 flatbreads, so the toppings are enough for both. You can easily halve the toppings if you’re just making 1 flatbread. I will say, however, that the flatbreads aren’t very big at all. And if you have more than 3 people eating, make both. If not, you can always have leftovers for tomorrow’s lunch. After baking, add a sprinkle of fresh basil on top and then we’re ready to eat! I love serving this flatbread with my strawberry bacon salad or fresh berry quinoa salad.
More Baking from Scratch
Pizza Dough & Whole Wheat Pizza Dough Homemade English Muffins Sandwich Bread Homemade Bagels Cheesy Breadsticks Homemade Biscuits
