Mediterranean-Style Flatbread

Photo by Michael Piazza / Styled by Catrine Kelty

Here is a good way to make use of the many zucchini and tomatoes that are abundant in the garden and at farmers markets this time of year. With a base of ricotta, feta, lemon and olives, this flatbread is a refreshing and light vegetarian meal. If you like, add grilled or poached shrimp as an extra topping when the flatbread comes off the grill.

Makes 4 flatbreads

½ cup fresh ricotta
¾ cups crumbled feta cheese, divided
2 teaspoons lemon zest
1 teaspoon lemon juice
10 ounces cherry tomatoes (assorted colors), cut in half
¼ cup kalamata olives, chopped
2 tablespoons olive oil
1 small zucchini basil leaves (optional)
1 recipe Grilled Flatbread dough

Melt 2 tablespoons butter with 1 tablespoon olive oil in a large sauté pan. Sauté the onion until soft, about 5 minutes. Add the mushrooms and remaining 1 tablespoon butter and cook until mushrooms begin to brown and crisp in the fat. Set aside until ready to use.

In a small bowl mix the ricotta with 3 tablespoons feta and the lemon zest and juice. Set aside. In another bowl mix the tomatoes, olives and oil. With a vegetable peeler, peel long ribbons of the zucchini, turning on its side, repeating when you reach the center.

Follow the instructions for the flatbread recipe, but after you’ve grilled 1 side, instead of flipping the dough transfer it to a sheet pan, grilled side down. Brush the uncooked sides and turn back over on the sheet pan, grilled sides up.

Divide the ricotta mixture between the 2 breads and spread over the grilled sides. Cover with the zucchini ribbons in 1 layer (you might not use all of it). Arrange the tomato/olive mixture on top and sprinkle with the remaining feta.

Carefully, with the help of a large spatula, transfer the flatbreads back to the grill.

Cover and grill for another 3 to 5 minutes, checking to make sure the bottom does not burn while the top gets warmed and the cheese and tomatoes soften.

Transfer to a cutting board, sprinkle with basil leaves if desired, and serve.

This recipe appeared in the Summer 2020 issue as part of a larger story on The New Pizza Night.

Catrine Kelty is a Boston-based, Montréal-raised food stylist whose father was a pivotal influence on her appreciation of food as craft. Her styling has appeared regularly in Edible Boston, Yankee Magazine, Down East Magazine and ChopChop, as well as cookbooks like Homegrown, Soframiz, Myers+Chang at Home, Eventide and The Kripalu Kitchen among others. Follow her on Instagram @catrinekelty and VSCO: catrinekelty.