Zucchini Flatbread Pizza
Put down the phone and pick up some refrigerated pizza dough to make a delicious flatbread pizza from the comfort of your own home.
Servings 4 people
- 1½ lb. zucchini about 3 medium
- 1 lb. pizza dough
- 2 cups fresh ricotta
- 1 large red onion
- ½ cup mint leaves
- 6 tablespoon extra-virgin olive oil plus more for drizzling
- ¼ cup finely grated Parmesan about 1¼ oz.
- 1 lemon
- 1 small clove garlic
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
Preheat oven to 450 degrees.
Set your dough out until it reaches room temperature-- for about 30 minutes or so.
In the meanwhile, prepare your vegetables. Trim the ends of your zucchini and slice into thin rounds.
Thinly slice your onion crosswise into rings.
Toss zucchini, oil, onion, and salt on a baking sheet. Spread evenly so they roast instead of steaming. Cook 25-30 minutes or until browned and tender.
Drizzle dough with oil and place on a baking sheet. Use your hands to coat in the oil and spread out to the corners of the pan.
Top with more oil and sprinkle salt over the dough.
Bake for 7-9 minutes or until cooked through, brown, and crispy.
Mix ricotta, oil, Parmesan, and salt in a bowl. Zest 1/2 lemon and grate garlic into the mixture. Stir well to combine.
Spread ricotta all over the dough in an even, generous layer. Arrange roasted veggies on the top.
Bake for 6-8 minutes or until the ricotta melts and bubbles around the veggies.
Zest the other lemon half over the pizza, top with mint leaves, red pepper flakes, lemon juice, and more olive oil.
Serve and enjoy! 😀