Rub a little olive oil on each flatbread and sprinkle with salt/pepper.
Bake on middle rack for 4-7 minutes, or until slightly crispy.
When flatbread is done, move rack to top position.
Meanwhile, make zucchini make heating a drizzle of olive oil in a large skillet over med-high heat. Add zucchini moons and cook until soft and slightly browned. Add Salt/pepper to taste and set aside.
Make tomatoes by mixing together tomatoes, garlic, a drizzle of olive oil and salt/pepper to taste.
Make Ricotta sauce by mixing together in a small bowl ricotta, lemon juice, 1/2 teaspoon olive oil and salt/pepper to taste.
Top each flatbread with ricotta sauce, zucchini mixture and tomatoes and return to oven (on top rack) and bake for 2-5 minutes, or until heated through.
When done, remove from oven and garnish with chives, a pinch of chili flakes and a drizzle of honey.
Serve warm!
Nutrition Info Per Serving: Calories 779 Total Fat 42 g Cholesterol 32 g Sodium 1024 mg Potassium 689 mg Total Carbohydrate 79 g Dietary Fiber 5 g Sugars 16 g Protein 24 g