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Zucchini and Olive Flatbread Recipe

   
 

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     Zucchini and Olive Flatbread

Category   Appetizers
Sub Category   None
Servings   4-6
Preptime   10 minutes

Ingredients
All-purpose flour, for dusting
1 pound pizza dough (store bought or homemade)
1 tablespoon extra-virgin olive oil plus extra, for drizzling
1 large (8 ounce) zucchini, trimmed and cut into 1/8-inch slices
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 cups (4 ounces) shredded mozzarella
1 cup (2 1/2 ounces) grated Pecorino Romano
1/2 cup pitted sliced black olives
 

Instructions
Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.
On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the 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 to 20 minutes until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.
Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.


Originally Submitted
6/29/2010





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