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.