Grilled Vegetable Flatbreads with Ricotta and Salsa Verde

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Cut each flatbread into three to four pieces and serve immediately.
Ingredients
-
parsley leaves and thin stems, lightly packed
0.5 cup
-
fresh basil, lightly packed
0.25 cup
-
fresh tarragon, lightly packed
0.25 cup
-
fresh chives, lightly packed
0.25 cup
-
lemon zest
1 tbsp.
-
fresh lemon juice
2 tbsp.
-
garlic, smashed
1 clove
-
capers, rinsed and drained
1.5 tbsp.
-
anchovy fillets (optional)
2
-
red pepper flakes, or more to taste
2 pinches
-
olive oil, plus more for brushing flatbread
0.75 cup
-
kosher salt and freshly ground black pepper, to taste
-
zucchini, sliced diagonally 1/3-inch thick
2
-
asparagus spears, tough ends snapped off
0.5 lb.
-
red onion, sliced 1/3-inch thick
1
-
ball fresh or frozen pizza dough, thawed
1 lb.
-
ricotta cheese
1 cup

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