I'm so glad my friend Kristy shared this recipe with me! My zucchini plant had kicked the bucket, but I still had plenty of yellow squash from the garden; it worked just fine in this recipe. Instead of following the flatbread directions, I simply prepared and baked it like a traditional pizza.
Source: food network
1 pound pizza dough
1 T. extra-virgin olive oil plus extra, for drizzling
1 large (8 oz.) zucchini, trimmed and cut into 1/8" slices
2 T. chopped fresh oregano leaves, divided
1 1/2 c. (4 oz.) shredded mozzarella
1 c. (2 1/2 oz.) grated Pecorino Romano
1/2 c. pitted sliced black olives
Place an oven rack in the lower third of the oven. Preheat oven to 450 degrees.
On a lightly floured work surface, roll out the dough into a 12" circle. With a pastry brush, brush 1 T. olive oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with oil. Bake the dough for 18-20 min. until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 T. oregano, the cheeses, and the olives. Bake for 5-7 minutes until the cheeses are melted and bubbly.
Sprinkle with remaining oregano, cut into wedges and serve.
Yield: 4-6 servings