Grilled Vegetable Flatbreads with Ricotta and Salsa Verde

San Francisco Giants
The San Francisco Bay Area represents a colorful mosaic of diverse cultures, lifestyles and flavors. Our grilled vegetable flatbread is inspired by the city’s strong Italian food heritage, but also features a brilliant salsa verde that takes this non-traditional pizza over the top.
Let's get grilling
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Ingredients
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parsley leaves and thin stems, lightly packed
0.5 cup
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fresh basil, lightly packed
0.25 cup
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fresh tarragon, lightly packed
0.25 cup
-
fresh chives, lightly packed
0.25 cup
-
lemon zest
1 tbsp.
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fresh lemon juice
2 tbsp.
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garlic, smashed
1 clove
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capers, rinsed and drained
1.5 tbsp.
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anchovy fillets (optional)
2
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red pepper flakes, or more to taste
2 pinches
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olive oil, plus more for brushing flatbread
0.75 cup
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kosher salt and freshly ground black pepper, to taste
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zucchini, sliced diagonally 1/3-inch thick
2
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asparagus spears, tough ends snapped off
0.5 lb.
-
red onion, sliced 1/3-inch thick
1
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ball fresh or frozen pizza dough, thawed
1 lb.
-
ricotta cheese
1 cup

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