Flatbread with Ricotta & Zucchini
Galbani
Galbani
Recipe - ShopRite of East Haven
Flatbread with Ricotta & Zucchini
Prep Time10 Minutes
0Cook Time19 Minutes
Ingredients
15 oz Galbani Ricotta
1 ball prepared pizza dough
1/2 cup fresh basil, chopped plus whole leaves for garnish
2 tsp fresh lemon juice
2 cloves garlic, minced
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
2 cups thinly sliced zucchini, cut into thing circles (about 1' round)
1 cup cherry tomatoes, halved
1/4 tsp crushed red pepper flakes
Directions
- Preheat the oven up to 400°F.
- Whisk the ricotta, basil, lemon juice, garlic, salt and pepper together in a medium bowl.
- Lightly flour your work surface. Divide dough into 2 and roll out into ovals about ¼ inch thick.
- Drizzle each with a teaspoon of olive oil. Place onto a parchment lined sheet pan.
- Evenly spread the ricotta mixture on top of the flatbreads. Top with sliced zucchini and cherry tomatoes. Sprinkle it with red pepper flakes and remaining olive oil.
- Bake in the oven until the edges are golden brown, about 18-20 minutes. Remove from the oven and garnish with whole basil leaves. Cut and serve.
10 minutes
Prep Time
19 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Galbani Ricotta Cheese, 15 oz
On Sale!
$2.99 was $4.69$0.20/oz
Bowl & Basket Original Pizza Dough, 16 oz
On Sale!
$1.99 was $2.99$0.12/oz
Wholesome Pantry Organic Basil, 0.66 oz
$1.99$3.02/oz
Lemon 1 ct, 1 each
$0.66
Fresh Garlic
$1.00 avg/ea$3.99/lb
Bowl & Basket Coarse Kosher Salt, 16 oz
$1.79$0.11/oz
Simply Organic Black Peppercorns, 2.65 oz
On Sale! Limit 4
$4.49 was $5.49$1.69/oz
Fresh Zucchini
On Sale! Limit 4 lbs
$0.50 avg/ea was $0.60 avg/ea$0.99/lb
Bowl & Basket Grape Tomatoes, 1 pint
On Sale!
$1.49 was $2.49$1.49/pt
Product match not available
Directions
- Preheat the oven up to 400°F.
- Whisk the ricotta, basil, lemon juice, garlic, salt and pepper together in a medium bowl.
- Lightly flour your work surface. Divide dough into 2 and roll out into ovals about ¼ inch thick.
- Drizzle each with a teaspoon of olive oil. Place onto a parchment lined sheet pan.
- Evenly spread the ricotta mixture on top of the flatbreads. Top with sliced zucchini and cherry tomatoes. Sprinkle it with red pepper flakes and remaining olive oil.
- Bake in the oven until the edges are golden brown, about 18-20 minutes. Remove from the oven and garnish with whole basil leaves. Cut and serve.