Zucchini Herbed Ricotta Flatbread

Sheridan Road’s Foodie Linda Sterckel sat down with Chef Addie Gundry to taste her savory flatbread. Gundry—receiving her master’s degree in culinary arts at Auguste Escoffier in Avignon, France—has worked with many greats including Christian Etienne, Daniel Boulud, and Martha Stewart. In 2015 she won Food Network’s Cutthroat Kitchen and recently debuted her newest cookbook The Lighten Up Cookbook: 103 Easy Slimmed-Down Favorites for Breakfast, Lunch, and Dinner Everyone Will Love. Try Gundry’s picnic-perfect flatbread this summer.

Serves 2

Crust
For summer ease, use pre-made dough (available at Bake 425).

Topping
1 cup halved multi-color cherry tomatoes
1 tablespoon olive oil
Salt and pepper
1 cup ricotta cheese
1 1/2 tablespoons chopped fresh basil
1 tablespoon 2% milk
1/2 tablespoon fresh lemon juice
2 cloves of garlic, minced
1/2 zucchini, sliced
3–4 ounces goat cheese

Preheat oven to 400°F

In a medium bowl, toss the halved cherry tomatoes with 1/2 tablespoon of olive oil and a sprinkle of salt and pepper. Spread onto a parchment paper lined baking sheet and bake for about 20 minutes until blistered and roasted. Set aside.

Turn oven up to 475°F

In a medium bowl, whisk the ricotta, basil, milk, lemon juice, and garlic together. Add salt and pepper to taste. Set aside.

Punch the dough down to release any air. Use a rolling pin to shape the dough until it is ¼-inch thick. Carefully transfer dough to your baking sheet and drizzle with 1/2 tablespoon of olive oil. Spread with ricotta mixture, add zucchini slices and tomatoes, and top with goat cheese crumble.

Bake for 15 to 20 minutes or until the crust and toppings are browned to your liking. Remove from the oven and sprinkle with salt and pepper.