Zucchini, Lemon & Ricotta Pita Flatbreads

1: Preheat the oven to 425°F.

2: Prep the flatbreads by adding ricotta, parmesan, basil, garlic, lemon zest, salt, and pepper to a medium bowl. Mix to combine and set aside.

3: Place the pitas onto a large sheet pan and brush the edges with olive oil. Divide the ricotta mixture evenly between the two pitas. Spread the ricotta, then add zucchini slices in an overlapping pattern.

4: Drizzle with olive oil, add oregano, season with salt and pepper, add some parmesan cheese, then place in the oven for 12-14 minutes.

5: While the flatbreads roast, make the bruschetta by adding chickpeas, tomatoes, onion, basil, garlic, salt, pepper, olive oil, and balsamic vinegar to a medium bowl.

6: Mix to combine and set aside.

7: Remove the pitas from the oven, top with a few spoonfuls of the bruschetta, parsley, lemon zest, sunflower seeds, and parmesan cheese if using.