Description
This zucchini flatbread is crisp, cheesy, and a little rustic, the kind of recipe that doesn’t need to be perfect to taste amazing. The crust gets super thin and crackly in the oven, the caramelized onions bring that deep sweetness, and the zucchini on top keeps it fresh and light.
You don’t need to fuss over making the dough perfect either; it’s forgiving, and the parchment trick makes it way easier to handle. Once it’s topped with garlic, cheese, onions, and zucchini, nobody’s noticing if the edges are a little uneven.
Ingredients
Units
Scale
Dough:
- 3/4 cup (6 oz) lukewarm water
- 1 tsp sugar
- 1 tsp active dry or instant yeast
- 2 cups (10 oz) unbleached all-purpose flour (I like half whole wheat, half white)
- 1 1/2 tsp salt
Toppings:
- 2 tsp minced garlic
- 100 g shredded cheese blend (Romano, Asiago, Parmesan)
- 1 large onion, sliced and caramelized
- 1 small zucchini, thinly sliced
- Salt and black pepper, to taste
Instructions
- In a bowl, stir the sugar into the warm water and sprinkle in the yeast.
- Let it sit 5–10 minutes until foamy.
- Add the flour and salt, then stir until it comes together into a shaggy dough.
- Knead for about 5 minutes until smooth.
- Cover and let rise until doubled in size, about 1 hour.
- While it’s rising, caramelize your onions slowly in a skillet over medium-low heat (about 20–25 minutes) until golden.
- Preheat oven to 500°F/260°C with a pizza stone or heavy baking sheet inside.
- Cut 2 sheets of parchment. Divide the dough in half and press each into a thin round on the parchment (edges can be rustic).
- Top each flatbread: spread garlic, sprinkle cheese, scatter caramelized onions, and layer on zucchini slices. Season lightly with salt and pepper.
- Slide the parchment with flatbread onto the hot stone/baking sheet.
- Bake for 5 minutes, then carefully pull out the parchment and bake another 5–7 minutes until golden and crisp.
- Slice and serve hot.
Notes
Created, prepared, tried, and tested by Corlea from SA Tasty Recipes, Saffas Daily Recipes
