This Zucchini Naan Flatbread with Lemon Ricotta Pizza is a tasty and cool take on regular pizza. The lemon ricotta makes the dish tangy and creamy, and the zucchini gives it a fresh, slightly crunchy texture. This pizza is great for summer because it's easy to make and tastes great.
Ingredients: 2 naan flatbreads. 1 medium zucchini, thinly sliced. 1 cup ricotta cheese. 1 lemon, zest and juice. 2 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 1/4 cup grated Parmesan cheese. Olive oil for drizzling. Salt and pepper to taste.
Instructions: Preheat your oven to 425F 220C. In a small bowl, combine the ricotta cheese, lemon zest, lemon juice, minced garlic, and a pinch of salt and pepper. Mix well and set aside. Place the naan flatbreads on a baking sheet lined with parchment paper. Spread the lemon ricotta mixture evenly on top of each naan. Arrange the thinly sliced zucchini on top of the ricotta mixture. Drizzle a little olive oil over the zucchini slices and season with salt and pepper. Sprinkle the chopped basil leaves and grated Parmesan cheese over the zucchini. Bake in the preheated oven for about 12-15 minutes or until the naan is crispy and the zucchini is tender and slightly browned. Remove from the oven and let cool for a minute before slicing. Serve your Zucchini Naan Flatbread with Lemon Ricotta Pizza hot, and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Capoeira Academy of Gainesville