Lemon Ricotta Flatbreads with Zucchini, Tomatoes and Honey

These flatbreads are a delightful combination of creamy, tangy, sweet and spicy. A lemony ricotta spread serves as the base, topped with tender sautéed zucchini and juicy roasted tomatoes. After baking until golden, they’re finished with fresh basil, a sprinkle of chili flakes and a drizzle of honey for a burst of flavor in every bite.

Perfect for a quick weeknight dinner or a fancy appetizer, these flatbreads come together in under an hour. The contrast of warm, crispy flatbread with cool, creamy ricotta and bright, aromatic toppings is simply irresistible.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 475°F. Lightly oil a baking sheet and place it on the upper rack while the oven heats.
2. Wash and dry all produce. Halve the zucchini lengthwise, then slice crosswise into thin half-moons. Halve the grape tomatoes lengthwise. Mince or grate the garlic. Zest the lemon to get 1 teaspoon zest, then cut the lemon into quarters.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and cook, tossing occasionally, until softened and lightly browned, about 5-6 minutes. Season with salt and pepper.
4. In a small bowl, toss the halved tomatoes with the minced garlic and a drizzle of olive oil. Season with salt and pepper.
5. In another small bowl, combine the ricotta cheese, 1 tablespoon lemon juice, ½ teaspoon olive oil and half of the lemon zest. Mix well and season with salt and pepper.
6. Carefully remove the preheated baking sheet from the oven. Place the flatbreads on the sheet. Spread the ricotta mixture evenly over each flatbread. Top with the cooked zucchini and the seasoned tomatoes, cut side up.
7. Bake until the tomatoes are slightly wilted and the flatbreads are golden brown, about 10 minutes.
8. While the flatbreads bake, pick the basil leaves from the stems and roughly tear them.
9. Once out of the oven, scatter the torn basil, remaining lemon zest and chili flakes over the flatbreads. Drizzle with honey. Cut into slices and serve with lemon wedges for squeezing.

Recipe Tips

FAQ

Can I make these flatbreads ahead of time?

These are best enjoyed fresh out of the oven. However, you can prep the zucchini and tomatoes ahead and assemble just before baking.

What can I use instead of ricotta?

You can substitute with goat cheese or a soft cream cheese for a different flavor.

How do I store leftovers?

Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.