Grilled Flatbread with Zucchini, Ricotta and Pecorino

Prepare the grill for indirect heat: on a charcoal grill, rake the coals to one side; on a gas grill, turn off one of the two burners. Lightly oil the grate.

Mix the sliced zucchini and shallots with olive oil, salt and pepper. Place the vegetables in the direct heat zone, turning them frequently until they become soft — approximately 5 minutes.

At the same time, sear the lemon halves cut-side down in the direct heat zone for about 4 minutes. Set aside the cooked vegetables and lemon.

Cut the fried shallots with scissors into pieces of 5 cm.

Roll out each piece of dough into an oval or square flatbread approximately 35 by 20 cm in size. If the dough shrinks, cover it and let it rest for 10 minutes, then continue rolling.

Move the flatbreads to direct heat. Sear the first side for about 1 minute until lightly charred — the dough should become dry and firm. Flip and cook for another 30 seconds until grill marks appear.

Transfer the flatbreads to a baking sheet and let them cool slightly. Rub the charred side of each flatbread with fresh garlic.

Place the sautéed vegetables on the flatbreads, then spread the ricotta and sprinkle with grated Pecorino Romano.

Place the stuffed flatbreads in the indirect heat zone, close the grill and bake for about 5 minutes until the cheese softens and the crust dries.

Transfer the flatbreads to a work surface. Squeeze the juice from the roasted lemon halves directly onto the flatbreads.

Sprinkle with red pepper and fresh basil, add salt to taste and drizzle with olive oil. Serve hot.