Flatbread with tomatoes and ricotta
- Vegetarian
- Energy Kcal 381
- Carbohydrates g 60.7
- of which sugars g 5.3
- Protein g 16.1
- Fats g 8.2
- of which saturated fat g 3.87
- Fiber g 3.1
- Cholesterol mg 25
- Sodium mg 696
- Difficulty: Average
- Prep time: 60 min
- Cook time: 1 h 30 min
- Makes: 6 pieces
- Cost: Low
- Note plus 2 and a half hours of rising
PRESENTATION
Tomato ricotta flatbread from Tuscany is, I gotta say, all about those fresh, simple flavors of Italy. And listen, this isn’t your usual pizza—it’s a schiacciatina. It’s a thin, rustic flatbread that gets super crispy and golden by baking right on the oven base. Really good stuff. The dough is packed with flavor, thanks to rosemary mixed right in, plus a touch of lemon zest for that bright, zesty kick. Once it’s baked, it’s topped with creamy ricotta and juicy tomatoes. Each bite? A mix of tender cheese and fresh, sweet veggies. Seriously, it’s like a celebration of Mediterranean flavors, the kind you only get with top-notch local ingredients. In Tuscany, folks cut it into little pieces for aperitivo—perfect for sharing over a cold drink.
In Tuscany, schiacciata is a real treat, and making homemade flatbread with ricotta and tomatoes really, really brings out the best of this tradition. The rosemary in the dough adds a fragrant touch. It pairs perfectly with the moist ricotta and juicy tomatoes on top. People love slicing this into small shapes—making it one of those easy flatbread recipes you see at family gatherings. And picnics, too! Or whenever friends drop by. The combo of the crispy base and creamy topping? Pretty much just right for anyone looking for quick flatbread ideas or vegetarian flatbread options that aren’t boring. There’s just something about the way the ricotta and tomatoes sit on that golden crust—it feels both homey and a little fancy. Anyone searching for summer appetizer recipes or simple flatbread toppings will appreciate how this dish brings people together. Really. Whether you’re in Tuscany or just want a taste of it at home, this tomato ricotta flatbread is always a hit. It’s a dish that offers a taste of the beautiful Tuscan countryside. Brings a little piece of Italy right to your table.
INGREDIENTS
- Manitoba flour 4 cups (500 g)
- Water 1 ⅓ cup (320 g)
- Brewer's yeast ½ tsp (2 g)
- Fine salt 1 ¾ tsp (10 g)
- Rosemary 1 sprig
- for seasoning
- Cow's milk ricotta cheese 1 ¼ cup (300 g)
- Lemon peel 1
- Black pepper to taste
- Fine salt to taste
- Piccadilly tomatoes ½ cup (120 g)
- Datterino tomatoes ½ cup (120 g)
- Rosemary to taste
- Zucchini 0.8 cup (100 g)
- Extra virgin olive oil ¾ tbsp (10 g)
How to prepare Flatbread with tomatoes and ricotta
To prepare the flatbread with tomatoes and ricotta, start by making the dough. In the bowl of a stand mixer with a hook attachment, pour in the flour and dry yeast 1, then start the machine by pouring in room temperature water in a stream, setting aside about 100 ml 2. Once the dough is fairly uniform, add the salt 3
and the water you set aside 4, which will help it dissolve perfectly. Continue working until you have a smooth and elastic dough 5. Then add the rosemary leaves 6
and work for another 1-2 minutes until the dough is well incorporated 7. Then transfer it to a work surface 8, work it with your hands for a few more minutes 9
and shape the dough into a sphere 10. Then place it in a rather large bowl, cover with plastic wrap 11, and let it rise for about 2 hours and 30 minutes in the switched-off oven with just the light on. After about 2 hours, start preparing the ingredients for the topping. First, transfer the ricotta into a bowl and work it with a spatula to soften it 12.
Add the grated lemon zest 13, salt 14, pepper 15, and mix everything together.
Set the ricotta aside and slice the zucchinis, about 1/8-1/6 inch thick 16. Then transfer them to a bowl, add salt, pepper, a drizzle of oil 17, and mix everything together.
Also, slice both types of tomatoes 19 and set aside. Once the dough has doubled in volume 20, transfer it to a lightly floured countertop, using a dough scraper 21.
Divide the dough into 6 portions of about 5 oz each 22; take two and place the others in the refrigerator, covered with a damp cloth, then on a lightly floured surface, start flattening one with your hands 23, then roll it out using a rolling pin until you have a sheet about 10x4.5 inches and 1/6 inch thick 24.
Using your hands or a brush, grease the baking tray where you'll be cooking your flatbreads 25; roll out the other one and place both on the tray 26, then use a brush to oil the surface of the flatbreads 27 and lightly salt.
With the help of a spoon, transfer a bit of ricotta onto each flatbread 28 and level it, covering almost the entire surface but leaving about 1/2 inch free from each edge 29. Place both types of cherry tomatoes on top of the ricotta 30
and the zucchini slices. Salt, pepper, and brush the vegetables with oil again 31. Add a bit more rosemary on the surface 32 and bake in a preheated static oven at 430°F, ensuring the flatbreads are in contact with the oven's bottom for 25 minutes plus 5 minutes in the middle section. Once they are golden, take them out 33 and proceed the same way for the other two pieces of dough, then the last two that you've kept in the fridge. Enjoy them hot or warm, they'll always be delicious!