Zucchini naan flatbread with lemon ricotta
Bread
Taylor wants me to be clear with you: this is not a pizza. In his mind, anything that doesn't have red sauce, mozzarella cheese, and pepperoni is most definitely not pizza. I don't necessarily agree, but for the sake of argument, we're calling this one a flatbread. We've recently discovered naan. I know I need to be making it myself (and it's on my to-make list, trust me!) but for now the pre-packaged whole wheat naan they sell at Whole Foods is more than usable. I love the soft texture, less chewy than pizza crust, somewhere in between a pita bread and a soft wheat dinner roll. When broiled briefly in the oven it takes on a lovely crispness on the edges, but stays soft and tender in the center. Plus it makes for a delicious dinner in a hurry. We topped this flatbread with slices of buttery baby zucchini, sauteed in olive oil with garlic, herbs, and red pepper flakes. The zucchini is so tender and buttery, in fact, that it's tempting to think it was poached in pure butter. As a
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