Zucchini & Herbed Ricotta Flatbread

Bahan-bahan (2 porsi)

• 1 teaspoon active dry or instant yeast
• 1 teaspoon granulated sugar
• 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
• 2 cups (250g) all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface
• 1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
• 1 teaspoon salt
• 2 cups (300g) halved cherry tomatoes
• 1 Tablespoon + 1 teaspoon olive oil, divided
• salt & freshly ground black pepper
• 2 cups part-skim ricotta cheese
• 3 Tablespoons chopped fresh basil
• 2 Tablespoons milk, to thin
• 1 -2 teaspoons fresh lemon juice
• 2 teaspoons minced garlic (or a few cloves, chopped)
• 2 cups (about 240g) sliced zucchini (1-2 medium zucchini, about 1/2 lb.)
• 6 -8 ounces goat cheese (depending how much you like!)
• optional: crushed red pepper flakes and fresh basil to top