Jacquiline
This Zucchini and Tomato Flatbread Pizza.
It is one of my top favorite things to eat during this crazy time! I initially was all about fresh baked chocolate chip cookies and sourdough bread because, comfort food. Yes, I too jumped on the sourdough train. And how many loaves of bread did I make after I worked so hard to maintain my high maintenance starter? One. Just one load of bread and that was enough. Now that’s its summer, I’ve moved on to fancy pizzas from my garden like this yummy Zucchini and Tomato Flatbread Pizza.
Firstly, because I’m clearly still into things made with flour and crispy flatbread is always so comforting and delicious. There is just something about that perfectly crisp bottom and edges that makes flatbread such a delicious and easy pizza crust to use.
Secondly, my garden is overflowing. With zucchinis and tomatoes of course because I clearly have never ever learned my lesson on how easily zucchinis and tomatoes take over your garden. Ye,t even in their over abundance, I’m constantly reminded of just how perfect of a pair zucchinis and tomatoes are. When sauteed in olive oil and garlic something really special happens. They might as well be called vegetable candies. Thirdly, is there anything better than ricotta or goat cheese?! Both are my preferred pizza cheese. Yes, I have a preferred pizza cheese. Mozarella… meh. There is just something about the sweetness of ricotta and the slight earth/tangy taste of goat cheese that really just takes pizza to a whole other level.
Lastly, fresh basil and balsamic. Enough said.
If I could describe my ideal summer meal it would be this Zucchini and Tomato Flatbread Pizza. Bake it in the oven or grill it. Either way, it will be perfect.
For more fancy pizza recipes check out:
Mandarin Arugula Flatbread Pizza.
- 1 large or 2 small flat bread or naan bread
- 1 tablespoon olive oil
- 1/3 cup sliced zucchini
- 1/3 cup cherry tomatoes halved
- 1/4 cup diced mushrooms (optional)
- salt and pepper to taste
- 2 cloves crushed garlic
- 1/4 cup soft cheese like ricotta or goat cheese
- fresh basil and balsamic to serve
- Preheat oven to 425 degrees
- In a medium fry fan saute in the olive oil the zucchini, tomatoes and mushrooms. Salt and pepper them to taste. Cook about 3 minutes.
- Add in garlic and saute one more minute. Remove from heat.
- Brush flatbread with olive oil and spread the veggies out evenly.
- Add dollop of the ricotta or goat cheese as much as you want over the pizza.
- Bake for 10-15 minutes or until the edges of the flatbread are golden brown.
- To serve add chopped basil and a drizzle of balsamic glaze or balsamic vinegar. Enjoy!