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Summer Squash Flatbread

Summer Squash Flatbread
3.6 10 ratings
Prep. 20 min
Total 50 min
12 pieces
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Ingredients

  • all-purpose flour plus extra to dust
    8 ½ oz
  • whole wheat flour
    3 oz
  • water
    6 oz
  • baking powder
    1 tsp
  • salt divided
    ½ tsp
  • Parmesan cheese cubed
    1 oz
  • lemon thin peel only, no pith
    1
  • whole black peppercorns
    ½ tsp
  • garlic cloves
    2
  • green onions white and green parts, divided
    3
  • ricotta cheese
    6 oz
  • whole milk
    1 oz
  • dried red pepper flakes (optional)
    ¼ tsp
  • extra virgin olive oil divided
    2 tbsp
  • yellow squash thinly sliced rounds
    2 oz
  • zucchini thinly sliced rounds
    2 oz
  • cherry tomatoes halved
    6 oz

Difficulty

easy

Nutrition per 1 piece

Protein 6 g
Calories 669 kJ / 160 kcal
Fat 5 g
Fibre 2 g
Carbohydrates 23 g

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Also featured in

Summer Servings 10 Recipes
United States

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