Friday, August 30, 2013

Zucchini and Olive Flatbread

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

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