Back in June, an experiment with my favorite pizza dough and native broccoli and asparagus turned into a simple and delicious Spring Vegetable Flatbread. When my garden started to crank out squash and tomatoes, I decided to adapt the concept for the summer season. I swapped out the spreadable garlic-and-herb cheese from the spring version and replaced it with a silky-soft homemade ricotta. The creamy texture of the cheese contrasts with the crisp-tender vegetables and chewy crust, while its mildness lets the subtle flavors of the vegetables shine through.
I borrowed from my own recipe for Stuffed Zucchini Blossoms to create the cheese layer for this Summer Vegetable Flatbread. It starts with homemade ricotta – you can substitute a good-quality, whole-milk commercial ricotta, but homemade is so far superior (and easier than you think), I strongly recommend it. An egg yolk adds richness, Parmesan lends salty intensity, and fresh basil brings an earthy, grassy warmth. A small handful of mozzarella cheese amps up the creaminess factor and helps to form a substantial base for the vegetables.
On top, arrange the coins of sliced zucchini, yellow summer squash and plum tomatoes in lines, arcs, concentric circles, or whatever arrangement you like. But use a light hand with the toppings – these vegetables have a high water content, and overloading the flatbread with too many is a recipe for a soggy crust. Once you’ve arranged the vegetables to your liking, sprinkle on a little more Parmesan cheese, which will turn golden brown and crusty in the oven.
Making this summer vegetable flatbread ahead and what to do with leftovers:
- You must start the dough recipe at least 4 to 6 hours ahead, or the night before – the options described in the recipe give you quite a bit of flexibility so you can fit the prep into your schedule.
- For best results, bake the flatbread right before serving. Leftovers are best reheated in the oven (not the microwave) to re-crisp the crust. Heat the oven to 350 degrees and put the leftover flatbread directly on the oven rack until heated through, about 10 minutes.
Summer Vegetable Flatbread
For the prettiest presentation, try to find zucchini, summer squash and tomatoes that are all about the same diameter, so the slices are the same size.
Ingredients
- 1 ball of Pizza Dough, homemade or store bought
- ¾ cup whole-milk ricotta cheese, preferably homemade
- Extra-virgin olive oil
- 1 large egg yolk
- 6 tablespoons grated Parmesan cheese, divided
- 2 ounces shredded whole-milk mozzarella cheese
- 2 tablespoons minced fresh basil
- Flour
- 1 small zucchini (about 5 ounces), sliced into rounds ¼- to 1/3-inch thick
- 1 small yellow summer squash (about 5 ounces), sliced into rounds ¼- to 1/3-inch thick
- 3 plum tomatoes, sliced into rounds ¼- to 1/3-inch thick
- Kosher salt
Directions
- Step 1 If you’re making your own pizza dough, mix the dough at least 6 hours ahead, or further ahead following the timing guidelines in the recipe.
- Step 2 Make the ricotta cheese.
- Step 3 When ready to bake, heat the oven to 400 degrees with racks in the middle and bottom positions. Line two large baking sheets with parchment paper, and lightly oil the parchment with olive oil.
- Step 4 In a medium bowl, stir together the ricotta, egg yolk, and 4 tablespoons (¼ cup) of the Parmesan until smooth. Stir in the mozzarella and basil.
- Step 5 Divide the pizza dough into 4 equal portions. On a lightly floured board, shape each ball of dough into a flat circle, approximately 7 inches in diameter, by pushing out from the center with your fingers while you rotate the dough, gently stretching the dough without tearing it. Carefully transfer two dough circles to each baking sheet, spacing them out evenly.
- Step 6 Spread ¼ of the ricotta mixture out over the center of each dough circle, covering the center in an even layer and leaving a border of ¾ to 1 inch around the edge.
- Step 7 Arrange the rounds of zucchini, yellow squash and tomato over the flatbreads in whatever arrangement you like. Use a pastry brush to brush the tops of the vegetables and the exposed edges of the dough with olive oil. Sprinkle a little kosher salt over the vegetables, then sprinkle over the remaining 2 tablespoons of Parmesan.
- Step 8 Place the baking sheets in the oven, one on the middle rack and one on the bottom rack, and bake for 10 minutes. After ten minutes, switch the baking sheets from top to bottom and bake for another 10 minutes.
- Step 9 Turn the oven to 400 degrees on the Roast setting. Roast for 5 minutes, then switch the racks again from top to bottom and roast for 5 more minutes, for a total of 30 minutes altogether. (If your oven doesn’t have a Roast setting, use the broiler, and broil just until the flatbreads are deep brown and crusty but not burned.)
- Step 10 Brush the crusts of the flatbreads with a little more olive oil before serving.
