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Zucchini & Herbed Ricotta Flatbread
Ingredients
  • subheading: FLATBREAD:
  • 1 and ½ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • ¾ cup warm water
  • 2 cups all-purpose flour
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • subheading: TOPPINGS:
  • 2 cups 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 to 2 teaspoons fresh lemon juice
  • 2 teaspoons minced garlic (or a few cloves, chopped)
  • 2 cups sliced zucchini (about 1 medium/large)
  • 6 to 8 ounces goat cheese (depending how much you like!)
  • optional: crushed red pepper flakes and fresh basil to top
Steps
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