Zucchini Flatbread

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TRH Zucchini Flatbread  TRH Zucchini Flatbread1

3/4 cups (6 ounces) lukewarm water
1tsp sugar
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons salt

Dissolve sugar in water and add yeast – set aside to proof. Then add flour (I used 4oz wholewheat and 6oz white) and salt, and combine. Knead about 5 minutes and then cover to rise until doubled in volume.
Preheat oven to 500°F (yes, that’s right), and heat pizza stone or baking sheet in the oven.
Cut 2 large pieces of parchment paper and place half of the dough in a disc on each sheet. Press the dough out from the center until very thin – the parchment helps to hold its shape.

2tsp minced garlic
100g shredded Romano, Asiago, and Parmesan
1 large onion, sliced and caramelized
1 small zucchini, thinly sliced
Top each flatbread in the order listed above. First spread 1tsp garlic over each round, then sprinkle 50g of cheese and half the onion over the base. Finally, top liberally with zucchini slices. Season with salt and pepper.
Then bake 5min right on the parchment on the hot stone (or baking sheet) before pulling the paper out from under the dough. Rotate the flatbread to bake evenly and bake until lightly browned, about 5 more minutes.
This is really one of the best appetizers I have ever made!!

Flatbread (from thekitchn.com)
Source: a friend’s idea
Prepared, tried and tested by: Corlea Smit

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