Zucchini & Herbed Ricotta Flatbread

Name: Zucchini & Herbed Ricotta Flatbread
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 teaspoon active dry or instant yeast; 1 teaspoon granulated sugar; 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C); 2 cups (250g) all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface; 1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough; 1 teaspoon salt; 2 cups halved cherry tomatoes; 1 Tablespoon + 1 teaspoon olive oil, divided; salt & freshly ground black pepper; 2 cups part-skim ricotta cheese; 3 Tablespoons chopped fresh basil; 2 Tablespoons milk, to thin; 1-2 teaspoons fresh lemon juice; 2 teaspoons minced garlic (or a few cloves, chopped); 2 cups (about 240g) sliced zucchini (1-2 medium zucchini, about 1/2 lb.); 6-8 ounces goat cheese (depending how much you like!); optional: crushed red pepper flakes and fresh basil to top