This recipe is all about the technique: here, you’ll be practicing cutting zucchini into paper-thin ribbons with a vegetable peeler. When baked into this toasty flatbread, they’ll make for a picture-perfect presentation that’s aided by the brilliant colors of the red onions and black olive rings.
Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and thinly slice red onion. Trim ends from zucchini, then peel on all sides into ribbons with a vegetable peeler, stopping before you reach seedy core. Discard core. Slice olives into rounds. Thinly slice sun-dried tomatoes.
Heat a drizzle of olive oil in a medium pan over medium-high heat. Add onion and 1 TBSP balsamic vinegar. Cook until caramelized, 3-5 minutes, stirring occasionally. Remove from heat.
Stir thyme into ricotta in a small bowl. Season generously with salt and pepper.
Place flatbreads on a lightly oiled baking sheet. Spread ricotta sauce on each flatbread in a thin layer. Top with zucchini, olives, sun-dried tomatoes, caramelized onions, and walnuts. Bake until zucchini is crisp and flatbreads are lightly browned, 10-12 minutes.
Combine 1 tsp Dijon mustard and 1 TBSP balsamic vinegar in a large bowl. Whisk in a drizzle of olive oil and season with salt and pepper. Add mixed greens and toss to combine.
Slice flatbreads into quarters. Serve with salad.