This rustic, Roman-style flatbread is a fresh take on pizza night. The airy, pan-cooked dough is topped with creamy ricotta, thin ribbons of zucchini, garlic, and a sprinkle of herbs and cheese for a simple yet satisfying dish. With golden edges and garden-fresh flavor, this pinsa is perfect as a shareable appetizer, a light lunch, or a veggie-forward dinner star.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tsp instant yeast
- ½ tsp salt
- 1 tbsp olive oil
For the Topping:
- 1 medium zucchini, thinly sliced
- ½ cup ricotta cheese or vegan alternative
- ¼ cup grated parmesan or nutritional yeast
- 1 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt & pepper to taste
- Fresh basil, for garnish
Instructions:
- Prepare the Dough. In a bowl, mix flour, yeast, and salt. Add warm water and olive oil, stirring until a dough forms. Knead for about 5 minutes until smooth. Cover and let rest for 30 minutes.
- Preheat oven to 450°F (230°C). On a floured surface, roll out the dough into an oval or rectangular shape.
- Assemble the Pinsa. Place the dough on a greased or parchment-lined baking sheet. Spread ricotta evenly over the dough, then layer zucchini slices on top. Drizzle with olive oil, sprinkle with garlic, oregano, red pepper flakes, salt, and pepper. Finish with parmesan or nutritional yeast.
- Bake and serve. Bake for 15-20 minutes, or until the crust is golden and crispy. Remove from the oven and garnish with fresh basil. Slice and enjoy!
Enjoy!