Zucchini and Olive Flatbread
- Level: Easy
- Yield: 4 to 6 servings
- Total Time: 35 minutes
- Prep Time: 8 minutes
- Cook Time: 27 minutes
Nutritional Analysis Per Serving (1 of 6 servings)
- Calories: 353
- Total Fat: 14 g
- Saturated Fat: 6 g
- Carbohydrates: 42 g
- Dietary Fiber: 3 g
- Sugar: 2 g
- Protein: 15 g
- Cholesterol: 27 mg
- Sodium: 836 mg
Ingredients
- All-purpose flour, for dusting
- 1 pound pizza dough
- 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
- Position an oven rack in the lower third of the oven. Heat the oven to 450 degrees F.
- On a lightly floured surface, roll the dough into a 12-inch circle. Use a pastry brush to spread 1 tablespoon of the oil over the dough. With a fork, prick the dough all over. Place 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 start to turn golden. 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 bubbling.
- Top the flatbread with the remaining oregano, slice into wedges and serve.
