Zucchini & Herbed Ricotta Flatbread

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Ingredients

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

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