Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top.

Add the flour, olive oil, and salt (and garlic/seasoning if using). Mix on low speed with the dough hook attachment until combined, about 2 minutes.

Keep the dough in the mixer and beat for an additional 6-8 full minutes, or knead by hand on a lightly floured surface for 6-8 full minutes.

Place the dough in a greased bowl and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature.

Toss the halved cherry tomatoes with 1 Tablespoon olive oil and a sprinkle of salt and pepper. Spread onto a baking sheet and bake in a 400°F (204°C) oven for about 20 minutes until blistered and roasted.

Turn the oven up to 475°F (246°C).

Whisk the ricotta, basil, milk, lemon juice, and garlic together in a medium bowl. Add salt and pepper to taste.

Punch the dough down to release any air. Divide the dough in half. On a lightly floured surface, begin shaping and stretching the dough until it is ¼ inch thick.

Transfer both pieces of dough to a baking sheet. Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1 teaspoon of olive oil.

Spread half of the ricotta mixture onto each, then top with zucchini, tomatoes, and finish them by crumbling the goat cheese on top.

Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven and sprinkle with crushed red pepper, fresh basil, and/or freshly ground pepper. Slice and serve warm.