If this recipe could talk, it would say “I’m so fancy!” Seriously: you’ve got lemony ricotta cheese that’s smooth like a cloud, plus bites of tomato and zucchini bursting with juices, which are all piled onto two warm and toasty flatbreads. Oh, and we have to talk about the bling on top: a basil leaf, chili flake, and honey garnish that makes each bite light up with aromatic, spicy, and sweet contrasts. You’ve just hit dinnertime gold.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Adjust rack to top position and place a lightly oiled baking sheet on it. Preheat oven to 450 degrees with sheet inside. Wash and dry all produce. Halve zucchini lengthwise, then cut crosswise into thin half-moons. Halve tomatoes. Mince or grate garlic. Zest lemon until you have 1 tsp; quarter lemon.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper.
Meanwhile, in a small bowl, combine tomatoes, garlic, and a drizzle of olive oil. Season with salt and pepper.
In a second small bowl, combine ricotta cheese, 1 TBSP lemon juice, ½ tsp olive oil, and half the lemon zest. Season with salt and pepper.
Remove preheated baking sheet from oven and place flatbreads on it. Evenly spread flatbreads with ricotta. Top with zucchini and tomatoes, cut sides up. Bake until flatbreads are golden brown, about 10 minutes.
Pick basil leaves from stems and roughly tear into pieces. Once flatbreads are done baking, top with torn basil, remaining lemon zest, and chili flakes. Drizzle with honey, then cut into slices. Serve with remaining lemon wedges on the side for squeezing over.