It is cold down here in the southern hemisphere at the moment. This recipe reminds me of summer, cookouts, bonfires and the beach. Feel free to change around the mix of flavors and substitute ingredients to suit your taste. Roasted Beetroots replacing the zucchini works amazingly well also !! Enjoy !!
2 tablespoons olive oil, plus more for grill
2 large zucchini (about 500gm), sliced lengthwise 1cm thick
1 bunch Spring Onions
Salt, freshly ground black pepper
1 lemon, halved
1 pound prepared pizza dough, room temperature, divided in half (or see recipe in archive)
1 garlic clove, halved
250gm fresh whole milk ricotta
100gm grated pecorino
Crushed red pepper flakes and torn fresh basil leaves, for serving
Prepare grill; lightly oil grill grates.
Toss zucchini and spring onions with 2 Tbsp. olive oil; season with salt and pepper.
Grill over direct heat, turning often, until they are tender and charred in spots, about 5 minutes; set aside.
Meanwhile, grill lemon halves cut-side down over direct heat until lightly charred, about 4 minutes; set aside.
Cut spring onions into 4/5cm pieces with scissors.
Gently stretch each piece of dough into a rectangle or oval about 30cmx15cm and transfer to 2 lightly oiled baking sheets. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed).
Transfer both pieces of prepared dough to grill over direct heat. Cook until first side is lightly charred and dough is dry and stiff, about 1 minute.
Turn and cook just until reverse side has a few light grill marks, about 30 seconds. Transfer to baking sheet and let cool slightly.
Rub charred side of dough with garlic and top with grilled vegetables, dividing evenly. Dollop with ricotta and sprinkle with cheese.
Return flatbreads to indirect heat; close grill and cook until cheese is warmed through and crust is crispy, about 5 minutes.
Transfer to work surface and squeeze charred lemon halves over the flatbread. Sprinkle with red pepper flakes, basil, and salt; drizzle with olive oil.