Zucchini, Lemon & Ricotta Pita Flatbreads
Serves 415 mins prep14 mins cook
This zucchini, lemon, and ricotta pita flatbread dish topped with chickpea bruschetta is easy to make yet feels fancy. The flatbreads are spread with a mixture of ricotta, parmesan, and basil, topped with zucchini, and roasted until perfect. The chickpea bruschetta adds a delicious relish finish, making these flatbreads a delightful meal.
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What you need
Instructions
1: Preheat the oven to 425°F. 2: Prep the flatbreads by adding ricotta, parmesan, basil, garlic, lemon zest, salt, and pepper to a medium bowl. Mix to combine and set aside. 3: Place the pitas onto a large sheet pan and brush the edges with olive oil. Divide the ricotta mixture evenly between the two pitas. Spread the ricotta, then add zucchini slices in an overlapping pattern. 4: Drizzle with olive oil, add oregano, season with salt and pepper, add some parmesan cheese, then place in the oven for 12-14 minutes. 5: While the flatbreads roast, make the bruschetta by adding chickpeas, tomatoes, onion, basil, garlic, salt, pepper, olive oil, and balsamic vinegar to a medium bowl. 6: Mix to combine and set aside. 7: Remove the pitas from the oven, top with a few spoonfuls of the bruschetta, parsley, lemon zest, sunflower seeds, and parmesan cheese if using.View original recipe