Avocado, Zucchini And Ricotta Flatbread

"Hi guys! So sorry I've not been posting for a while, I've been on the most wonderful trip to LA, San Francisco and New York! We are currently at home having a bit of family time in Liverpool but I just wanted to share my summer zucchini, avocado and ricotta flatbread! I'm thrilled that Julie and the team at @thefeedfeed have featured this recipe on their zucchini and summer squash feed! So grateful - thanks guys!"
-- @mylittlehongkongkitchen

A Note from Feedfeed

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Serves 4


2 Cups Plain Flour

2 cups Greek Yoghurt

2 Zucchini

1/2 Avocado

5 Spring Onions

2 cups Ricotta

Zest and Juice 1 Lemon

Handful Arugula Leaves
Handful Chopped Mint
To make the flatbread combine the flour and yoghurt in a bowl. Bring together into a dough and tip out onto a floured surface. Knead for a minute or two until smooth. Roll the dough out to a thickness of 4/5mm (or divide the dough into two and roll out to the same thickness).
Place the dough onto a lined baking sheet and place in a preheated oven at its highest temperature (around 450˚ F).  Bake for 15-20 minutes or until the dough is puffed and browned and crisp underneath.
To make the toppings, thinly slice the zucchini on a mandolin and place in a dry, hot pan for 20 seconds to char and heat through. Place to the side. Slice the onions in half and drizzle with a little olive oil - char these in the pan too for a minute or so. Allow to cool with the zucchini. 
Place the ricotta in a bowl with the zest of a lemon and the juice of half the lemon. Add a good pinch of salt and pepper and stir to combine. Slice an avocado in half, remove the skin and cut vertically into thin slices.
 To assemble, spread the ricotta on top of the flatbread and scatter over the zucchini slices and avocado. Top with a handful of rocket leaves, a sprinkling of chopped mint, a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil.