StarInfiniteFood

1: Preheat the oven to 425°F.

2: In a medium bowl, add ricotta, parmesan, basil, garlic, lemon zest, salt, and pepper. Mix to combine and set aside.

3: Place pitas on a large sheet pan and brush the edges with olive oil.

4: Divide the ricotta mixture evenly between the pitas and spread it out.

5: Add zucchini slices on top in an overlapping pattern.

6: Drizzle with olive oil, add oregano, and season with salt and pepper.

7: Sprinkle parmesan cheese on top and place in the oven for 12-14 minutes.

8: While the flatbreads roast, prepare the bruschetta by combining chickpeas, tomatoes, onion, basil, garlic, salt, pepper, olive oil, and balsamic vinegar in a medium bowl.

9: When the flatbreads are done, remove them from the oven and top with a few spoonfuls of bruschetta, parsley, lemon zest, sunflower seeds, and parmesan cheese if using.