Zucchini, Tomato, and Ricotta Flatbread

Serves 4
Time 30 minutes


For the dough:

350g of self-rising flour – lots of extra flour to dust

1 tsp baking powder

350g of Greek yoghurt


1 zucchini – cut into thin matchsticks

320g cherry tomatoes – truss or with stem on

1 cup of ricotta cheese

2 minced garlic cloves

2 tbsp extra virgin olive oil

¼ cup fresh basil


Mix yoghurt, flour, and baking powder in a bowl with a spoon. 

Then use hands and extra flour to turn it into a ball, and pat it into shape. 

Let it sit if you can for 20-30 minutes. 

Use extra flour to help you pat it into a ball – it can be sticky.

Break into golf ball-sized bits – use hands to flatten

Warm a grill pan to high heat, spray with olive oil and place flattened disc onto the pan, cook both sides for 2 minutes until golden and puffy

Preheat the oven to 180 degrees. 

Place truss of cherry tomatoes on a baking paper-lined tray, sprinkle with salt, pepper, and olive oil and bake for 15 minutes. 

Stir the garlic through the ricotta and season with salt and pepper. 

Place ricotta mixture onto the flatbread and spread it out, sprinkle crushed garlic. 

Arrange zucchini ribbons, blistered cherry tomatoes, garlic on top and crumble goat’s cheese over the top. 

Season with salt and pepper if needed.

Serve with fresh basil on top.