Zucchini Ribbon Flatbread Pizza
An amazingly fresh and light lunch or dinner in 20 minutes or less. Store-bought flatbread, topped with herbed whipped ricotta, loaded with fresh veggies, and sprinkled with parmesan.
- 2 purchased flatbreads each 10 inches round
- 1 cup Whipped Herb Ricotta
- 1 zucchini medium size, ribboned
- 1 yellow squash small, optional
- ¼ cup red onion sliced, or other favorite veggies
- 1 cup mozzarella grated
- 1 cup Gruyere cheese or other strong cheese
- ¼ cup grated parmesan
- drizzle olive oil
- ½ teaspoon salt and pepper (each)
Using a speed peeler (or similar) ribbon the zucchini and yellow squash.
Generously spread on the Whipped Herb Ricotta
Sprinkle lightly with pearled or grated parmesan cheese
Sprinkle some of the grated cheese
Twist the zucchini ribbons, piling high and loose, and keeping them airy. They'll cook down during baking so try to pile them but without densely squshing them together.
Add the other ingredients if you have them. I added red onion.
Top with a little more cheese.
Drizzle a tablespoon of olive oil, then salt & pepper
Bake in a preheated 425f oven for 15-20 minutes until cheese is melted. Watch towards the end so edges don't become over-browned.
If desired, add another little sprinkle of pearled Parmesan after it comes out of the oven.
Calories: 247kcalCarbohydrates: 14gProtein: 18gFat: 13gSaturated Fat: 7gCholesterol: 49mgSodium: 360mgPotassium: 235mgFiber: 2gSugar: 4gVitamin A: 501IUVitamin C: 12mgCalcium: 441mgIron: 1mg