Zucchini & Ricotta Flatbread

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425.

Step 2

Prep the flatbreads. Add the ricotta, parmesan, basil, garlic, lemon zest, salt and pepper to a medium bowl. Mix to combine. Set aside.

Step 3

Place the pitas onto a large sheet pan. Brush the edges with a bit of olive oil, then divide the ricotta mixture evenly between the two pitas. Spread the ricotta, then add the zucchini slices in an overlapping pattern of choice. Drizzle with olive oil, add the oregano and season with salt and pepper. Add some parmesan cheese then place in the oven for 12-14 minutes.

Step 4

While the flatbreads roast, make the bruschetta. Add the chickpeas, tomatoes, onion, basil, garlic, salt, pepper, olive oil and balsamic vinegar to a medium bowl.

Step 5

Mix to combine. Set aside

Step 6

Remove the pitas from the oven, top with a few spoonfuls of the bruschetta, parsley, lemon zest, sunflower seeds and parmesan cheese if using.