Name: Grilled Zucchini and Ricotta Flatbread
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil, plus more for grill; 2 large zucchini (about 1 lb.), sliced lengthwise ¼” thick; 1 bunch scallions, trimmed (about 6 oz.); Kosher salt, freshly ground black pepper; 1 lemon, halved; 1 pound prepared pizza dough, room temperature, divided in half; 1 garlic clove, halved; 6 ounces fresh whole milk ricotta; 1 ounce grated asiago cheese or pecorino; Crushed red pepper flakes and torn fresh basil leaves, for serving

Image may contain Plant Food Produce and Vegetable

Alex Lau

The only way to make flatbread even better? Grill it.

Recipe notes