Zucchini Tomato Ricotta Flatbreads with Honey and Chili

These crispy flatbreads are piled high with creamy lemon ricotta and juicy roasted vegetables, then finished with a drizzle of honey and a sprinkle of chili flakes. It’s a quick, satisfying dinner that feels fancy but comes together in no time.

The combination of tangy ricotta, sweet honey and a hint of heat from chili flakes makes every bite exciting. Fresh basil adds a pop of color and aroma. Perfect for a weeknight meal or a casual gathering.

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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

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Lightly oil a baking sheet with vegetable oil. Wash and dry all produce. Trim the zucchini, halve lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes. Mince or grate the garlic. Zest the lemon, then quarter it.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned and softened, about 5-6 minutes. Season with salt and pepper.
3. In a small bowl, combine the halved tomatoes, minced garlic and a drizzle of olive oil. Season with salt and pepper.
4. In another small bowl, combine the ricotta, half the lemon zest, a squeeze of lemon juice (to taste) and ½ teaspoon olive oil. Season with salt and pepper and mix well.
5. Place the flatbreads on the prepared baking sheet. Spread the ricotta mixture evenly over each flatbread. Top with the cooked zucchini and the tomato mixture (arrange tomatoes cut side up). Bake until the flatbreads are golden brown and crispy, 10-12 minutes.
6. While the flatbreads bake, pick the basil leaves from the stems and roughly tear them. When the flatbreads are done, remove from the oven and top with torn basil, remaining lemon zest and chili flakes to taste. Drizzle with honey. Slice into pieces and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of ricotta?

Yes, you can substitute with fresh goat cheese or a soft spreadable cheese like mascarpone for a different flavor.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads or a gluten-free pizza base instead.

How do I store leftovers?

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