In a time of excessive zucchini and fresh tomatoes, this Summer Flatbread is the perfect appetizer or light meal idea paired with a side salad.
by, Marisa Westbrook
I have been eating a lot like this during these warmer months - quick recipes that don't take much time, and rely on just a few ingredients.
Using pre-made pizza dough is my personal trick to making this flatbread in a flash, since the only real labor is mincing some garlic, slicing zucchini into ribbons and chopping sweet cherry tomatoes into halves.
Whether you're grabbing zucchini from your neighbor's garden or picking it up at the grocery store, be sure to grab these simple ingredients this week for a delicious fresh meal.
In-season zucchini is crisp and slightly sweet, and paired with juicy cherry tomatoes, the hot heat of the oven cooks them both just enough to enliven their flavor. Who doesn't love a warm cherry tomato?
With a chewy, crisp flatbread base, the fresh and juicy veggies shine with just a bit of garlic and olive oil. Keep it as written, sprinkled with fresh basil, or feel free to add a sprinkle of your favorite cheese or a drizzle of balsamic vinegar.
For more seasonal meal ideas and grocery shopping inspiration, check out my August Seasonal Produce List on Uproot Kitchen. Enjoy and be well!
In a time of excessive zucchini and fresh tomatoes, this Summer Flatbread via @uprootkitchen is the perfect recipe! Tweet this
Summer Flatbread with Zucchini and Tomatoes
- 14-ounce package of pizza dough, room temperature
- 2 tablespoons olive oil, divided
- 2 minced garlic cloves
- 1 zucchini
- 3/4 cup cherry tomatoes
- 1/2 teaspoon salt
- Fresh ground pepper for topping
- Fresh basil for topping
Allow your pizza dough to come to room temperature for 1 hour on the counter.
Preheat your oven to 400 degrees F.
On a greased baking sheet or a baking sheet lined with parchment, spread the pizza dough into a large thin rectangle. Bake the plain flatbread for 6 minutes.
Slice the stem off of the zucchini. Using a vegetable peeler, peel the zucchini lengthwise into ribbons. Slice cherry tomatoes in half if they are large.
Use your hands to flatten the dough if it has risen in pockets. Brush the pre-baked dough with 1 tablespoon of olive oil and the minced garlic cloves. Top with zucchini ribbons, cherry tomatoes, salt and fresh pepper.
Bake the flatbread for an additional 6 minutes. Drizzle with additional olive oil. Slice into squares and sprinkle with fresh basil before serving.