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The Ultimate Grilled Flatbread with Ricotta, Squash, and Honey

Two people holding slices of the finished Grilled Flatbread at a party.

A light and fresh vegetarian flatbread cooked on the grill, perfect for a summer meal. The recipe features grilled slices of yellow summer squash and zucchini. These tender, charred vegetables are layered over a base of seasoned creamy ricotta cheese on flatbreads. The entire flatbread is then warmed on the grill until the bottom is crisp and the ricotta is heated through. The dish is finished with a drizzle of honey, a sprinkle of lemon zest, crushed red pepper flakes, and a mix of fresh herbs.

Ingredients

Scale
  • One 16-ounce container ricotta
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil, plus more for oiling the grill grates and drizzling
  • 1 medium yellow summer squash, cut into 1/2-inch slices on the bias
  • 1 medium zucchini, cut into 1/2-inch slices on the bias
  • 1 lemon, zested and cut in half
  • 4 flatbreads
  • Honey, for serving
  • Crushed red pepper flakes, for serving
  • 1/2 cup fresh herbs, such as flat-leaf parsley, dill, basil or tarragon, roughly chopped

Instructions

  1. In a medium bowl, stir together the ricotta with a large pinch of salt and a few grinds of pepper. Cover and refrigerate until ready to use.
  2. Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil.
  3. In a large bowl, toss the squash and zucchini slices with 1 tablespoon of the oil, 3/4 teaspoon of salt, and a few grinds of pepper.
  4. Grill the vegetables for 2 to 3 minutes per side, turning once, until nicely marked and just tender. Return them to the large bowl and toss with the juice of one of the lemon halves.
  5. Brush the tops of the flatbreads with the remaining 1 tablespoon of oil and sprinkle with salt and pepper.
  6. Spread a quarter of the seasoned ricotta mixture over each flatbread.
  7. Divide the grilled vegetables among the flatbreads, arranging them over the ricotta.
  8. Transfer the flatbreads to the grill, cover, and cook for 3 to 5 minutes, until the bottoms are slightly charred and the ricotta is warm.
  9. Remove the flatbreads from the grill. Drizzle with honey and sprinkle with the lemon zest, crushed red pepper flakes, and fresh herbs before serving.

Notes

  • This is a quick and easy meal cooked entirely on the grill.
  • Chilling the seasoned ricotta while you prepare the other ingredients helps it stay cool and fresh.
  • The vegetables and flatbread are grilled separately to ensure each component is perfectly cooked.
  • The final garnishes of honey, lemon zest, and herbs are added off the heat to preserve their fresh flavors.

Nutrition

Find it online: https://cookupjoy.com/grilled-flatbread/