Balsamic Veggie Flatbreads
with Zucchini, Sunflower Seeds & Lemon Basil Ricotta
In our humble opinion, flatbreads > pizza, any day! We know that may sound blasphemous, but stick with us. First of all, the golden, crispy crust is a veritable blank canvas. It’s not beholden to simply marinara and mozz! In fact, ours is topped with lemony basil ricotta, tender zucchini, a melty Italian cheese blend, even more fresh basil, tangy balsamic glaze, and sunflower seeds. Can your ’za do that?! Yeah, we didn’t think so.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
½ ounce
Basil
1 unit
Lemon
4 ounce
Ricotta Cheese
(Contains Milk)
2 unit
Flatbreads
(Contains Wheat, Sesame)
½ cup
Italian Cheese Blend
(Contains Milk)
½ ounce
Sunflower Seeds
5 teaspoon
Balsamic Glaze
Not included in your delivery
1 teaspoon
Vegetable Oil
2.5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Place a lightly oiled baking sheet on top rack (for 4 servings, 2 baking sheets on top and middle racks) and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice zucchini into rounds. Finely chop half the basil (removing any large stems). Roughly tear remaining basil leaves. Zest and quarter lemon.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until tender and lightly browned, 5-6 minutes. Season with salt and pepper. Turn off heat.
In a small bowl, combine ricotta, chopped basil, 1 TBSP lemon juice (2 TBSP for 4 servings), ½ tsp olive oil (1 tsp for 4), and half the lemon zest. Season with salt and pepper.
Place flatbreads on a work surface and drizzle with olive oil. Evenly spread flatbreads with ricotta mixture. Top with zucchini and sprinkle with Italian cheese.
Remove preheated baking sheet from oven; carefully place flatbreads on sheet. Bake on top rack (top and middle racks for 4 servings) until flatbreads are golden brown, 10-15 minutes.
Once flatbreads are golden brown, top with torn basil leaves. Sprinkle with as many sunflower seeds and as much remaining lemon zest as you like. Drizzle with balsamic glaze to taste. Slice into pieces and divide between plates. Serve with remaining lemon wedges on the side.