Zucchini & Herbed Ricotta Flatbread

Name: Zucchini & Herbed Ricotta Flatbread
Cook time: 10 min
Ingredients: 1 tsp active dry or instant yeast; 1 tsp granulated sugar; 0.75 cup warm water; 2 cup all-purpose flour or bread flour; 1 tsp olive oil; 1 tsp salt; 2 cup halved cherry tomatoes; 1 tsp + 1 teaspoon olive oil; 0 each salt &amp; 2 cup part-skim ricotta cheese; 2 each milk; 6 oz 6-8 ounces goat cheese; 0 each optional: crushed red pepper flakes and fresh basil to top

Sally · sallysbakingaddiction.com · 2016 · Original

other (asserted)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

428g

Water

—

Hydration

—

Salt

1.4%

Yeast

0.70%

Oil

2.1%

Sauce

300g

Cheese

453g

Dough weight

450g

Process

Bake temp

400°F / 204°C

Bake time

5-10 min

Oven

home standard

Surface

stone

Ingredients (13)

yeastactive dry or instant yeast1 tsp · 3g
sugargranulated sugar1 tsp · 4.2g
flourwarm water0.75 cup · 177.8g
flourall-purpose flour or bread flour2 cup · 250g
oilolive oil1 tsp · 4.5g
saltsalt1 tsp · 6g
sauce tomatohalved cherry tomatoes2 cup · 300g
oil+ 1 teaspoon olive oil1 tsp · 4.5g
saltsalt &amp—
cheese otherpart-skim ricotta cheese2 cup · 226g
dairy doughmilk—
cheese other6-8 ounces goat cheese6 oz · 226.8g
sauce tomatooptional: crushed red pepper flakes and fresh basil to top—

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

post bakechopped fresh basil
over cheese1-2 teaspoons fresh lemon juice1 tsp · 4.2g
over cheeseminced garlic2 tsp · 8.4g
over cheesesliced zucchini2 cup · 240g

Pizza Lab

Baker's percentages

Process

Ingredients (13)

Toppings (4)