Name: Zucchini and Olive Flatbread
Prep time: 8 min
Cook time: 27 min
Total time: 35 min
Yield: 4 - 6 servings
Ingredients: All-purpose flour, for dusting; 1 lb(s) pizza dough; 1 Tbsp extra-virgin olive oil, plus extra, for drizzling; 1 large zucchini (8 oz), trimmed and cut into ⅛-inch slices; 2 Tbsp chopped fresh oregano leaves, divided; 1 ½ cups mozzarella (4 oz), shredded; 1 cup grated Pecorino Romano (2 ½ ounces); ½ cup pitted and sliced black olives

Prep Time

8 min

Cook Time

27 min

Yields

4 - 6 servings

This easy dish is a great hands-on appetizer. Great comfort food for a rainy day indoors.

ingredients

All-purpose flour, for dusting

lb(s) pizza dough

Tbsp extra-virgin olive oil, plus extra, for drizzling

large zucchini (8 oz), trimmed and cut into ⅛-inch slices

Tbsp chopped fresh oregano leaves, divided

1 ½

cups mozzarella (4 oz), shredded

cup grated Pecorino Romano (2 ½ ounces)

cup pitted and sliced black olives

Ingredient Substitution Guide

directions

Step 1

Place an oven rack in the lower third of the oven. Preheat the oven to 450ºF.

Step 2

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.

Step 3

Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.

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Zucchini and Olive Flatbread

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directions

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