This was a bit of work; but worth it! I used Bob's Red Mill Grain Free Flatbread Mix. As anything gluten-free the real deal will be slightly crisper, but hey, I will take what I can get... I think next time I will use olive oil as the "oil" instead of the melted butter and I will pat out a bit thinner, brush with olive oil and bake a tad longer. The ricotta cheese I used was fresh from the Boulder Farmer's Market. I served with some Boulder Sausage Green Chili Brautwurst and a lettuce salad with fresh grilled peaches. A true summer meal, although the temperature last nite felt more like fall!
Ingredients:
- Bob's Red Mill Grain Free Flatbread Mix, baked according to directions. I added fresh chopped rosemary and The Spice House Italian seasoning
- 8 ounce container ricotta, which I doctored up with The Spice House Italian seasoning, granulated garlic, salt, pepper and lemon pepper
- 1 medium yellow summer squash, cut in 1/2-inch bias cuts
- 1 medium zucchini, cut in 1/2-inch bias cuts
- cherry tomatoes
- salt and pepper
- crushed red pepper flakes
Directions:
Combine the ricotta with Italian seasoning, granulated garlic, salt, pepper and lemon pepper. If have lemon zest think this would be good. The sky's the limit with what seasonings you could use for the ricotta. Place in refrigerater to allow flavors to meld.
Heat gas grill to high. Once heated place grill pan on to heat up for 10 minutes. Just before adding squash, brush the grill pan with canola oil.
On a foil lined cookie sheet brush both side of the prepared squash with olive oil and sprinkle with salt, pepper and The Spice House Lake Shore mix.
Grill squash until tender, turning every once in a while. Set cooked squash aside.
On same foiled lined cookie sheet, add the cherry tomatoes, brushing wih olive oil and sprinkle with salt, pepper and The Spice House Lake Shore mix. Grill until charred. Set aside.
I prepared just one of the flatbreads and plan on repeating with the second one for another meal.
May try reheating the flatbread first in a 400-degree oven to see if will be a little crisper.
Top flatbread with half of the ricotta cheese, then grilled veggies on top and sprinkle with red pepper flakes. Bake until cheese starts to melt.
To serve you may top with pesto or fresh herbs. Again sky's the limit with that.
