Summer Flatbread with Corn, Zucchini, and Pickled Peppers

Ingredients

• 2 pounds pizza dough, homemade or store-bought
• 1 cup mozzarella cheese, shredded
• 1/2 cup whole milk ricotta cheese
• 4 tablespoons Parmesan cheese, grated
• 2 cloves garlic, minced
• 6 basil leaves, chopped, plus more for garnish
• 1/2 teaspoon kosher salt
• 2 small zucchini, thinly sliced
• 2/3 cup fresh or frozen and thawed corn kernels
• 4 tablespoons sliced pickled peppers

Instructions

1. Make the dough, preheat the oven and prepare the baking sheet: If making the pizza dough from scratch do that first. You can make it up to two days ahead of time or in the morning, if you want to have the pizza for dinner the same day. Line 2 baking sheets with parchment paper. Preheat the oven to 425°F.
2. Shape the flatbreads: Transfer the prepared pizza dough to a floured work surface and divide it into four pieces. Working with one dough ball at a time, using a rolling pin and your hands, stretch and shape the dough, shape it into a rough oval, about 6 inches wide by 12 inches long. Place the dough onto a lined baking sheet, then repeat with the remaining pieces of dough, to make four flatbreads. You should be able to fit two flat breads on each baking sheet.
3. Make the cheese mixture: In a medium bowl, combine the mozzarella, ricotta, Parmesan, garlic, basil, and salt. Set aside.
4. Assemble the flatbreads: Use your hands to evenly distribute the cheese mixture over the flatbreads, then top them with the zucchini, corn, and pickled peppers.
5. Bake the flatbreads: Bake the flatbreads, until the cheese is bubbly and browned and the crust is browned on the bottom and around the edges, about 20 minutes. Rotate your baking sheets halfway through baking so that the flatbreads bake evenly.
6. Garnish flatbreads, cut into slices and serve: Remove the flatbreads from the oven and garnish with fresh basil leaves. Cut each flatbread into four slices and serve right away.