Name: Grilled Flatbread with Summer Squash and Ricotta
Ingredients: ¾ cup whole-milk ricotta; 1 garlic clove, grated; 1 teaspoon lemon zest; 1 tablespoon lemon juice; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil, divided, plus more for serving; 2 yellow squash, thinly sliced lengthwise; 1 zucchini, thinly sliced lengthwise; 16 ounces premade pizza dough; ½ teaspoon crushed red pepper flakes; 2 tablespoons Parmesan, shaved; 2 tablespoons fresh mint

Ingredients

Scale

¾ cup whole-milk ricotta
1 garlic clove, grated
1 teaspoon lemon zest
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided, plus more for serving
2 yellow squash, thinly sliced lengthwise
1 zucchini, thinly sliced lengthwise
16 ounces premade pizza dough
½ teaspoon crushed red pepper flakes
2 tablespoons Parmesan, shaved
2 tablespoons fresh mint

Instructions

In a small bowl, combine ricotta, grated garlic, lemon zest, and juice. Season with salt and pepper to taste and then set aside.
Heat the grill to medium-high. Toss summer squash with 2 tablespoons olive oil, a pinch of salt, and black pepper. Grill over direct heat, turning often until tender and both sides have charred spots, about 5 minutes. Set aside.
Meanwhile, stretch pizza dough into a roughly 14”x10” rectangle and transfer to a baking sheet. Brush both sides with the remaining tablespoon of olive oil. Transfer the dough onto the grill over direct heat and cook until the dough looks dry and char marks form, about 1 to 2 minutes. Flip and continue to cook for 1 to 2 minutes on the second side, then transfer to a cutting board.
Smear ricotta mix evenly over the flatbread, then top with grilled summer squash. Sprinkle red pepper flakes, Parmesan, and mint over top, slice, and serve.