Flatbread with Ricotta & Zucchini

Galbani

Recipe - ShopRite of Warwick

Prep Time10 Minutes

Cook 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

Servings

Shop Ingredients

Makes 0 servings

15 oz Galbani Ricotta

Galbani Ricotta Cheese, 15 oz

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$4.49$0.30/oz

1 ball prepared pizza dough

Bowl & Basket Original Pizza Dough, 16 oz

Add Bowl & Basket Original Pizza Dough, 16 oz to Favorites.Add Bowl & Basket Original Pizza Dough, 16 oz to Favorites.

$2.99$0.19/oz

1/2 cup fresh basil, chopped plus whole leaves for garnish

Wholesome Pantry Organic Basil, 0.66 oz

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$1.99$3.02/oz

2 tsp fresh lemon juice

Lemon Large, 1 ct, 1 each

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$0.50

2 cloves garlic, minced

Fresh Garlic

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$1.00 avg/ea$3.99/lb

1 tsp Kosher salt

Bowl & Basket Coarse Kosher Salt, 16 oz

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$1.99$0.12/oz

1/4 tsp freshly ground black pepper

Morton Black Peppercorn, 1.24 oz

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$3.69$2.98/oz

2 cups thinly sliced zucchini, cut into thing circles (about 1' round)

Fresh Zucchini

On Sale!

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$0.75 avg/ea was $1.00 avg/ea$1.49/lb

1 cup cherry tomatoes, halved

Bowl & Basket Grape Tomatoes, 1 pint

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$2.49$2.49/pt

1/4 tsp crushed red pepper flakes

Wholesome Pantry Organic Crushed Red Pepper, 1.27 oz

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$3.99$3.14/oz

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.