This week I'm on break and out of the kitchen, and my mind seems to be taking a vacation as well. So I'm allowing myself to leave you with only a few words. These crunchy baked flatbreads were surprisingly delicious. As much as I love my thick and chewy pizza crust, sometimes I want a faster lighter option- and this is it! Flatbread or lavash is topped with thinly-sliced zucchini, sun-dried tomatoes, onions, olives, fresh oregano, and a sprinkling of Asiago and Pecorino Romano cheeses. A few minutes in a hot oven and like magic these slimmed-down "pizzas" are a thin and crispy delight!
INGREDIENTS
flatbread or lavash (or pizza dough)
extra virgin olive oil
zucchini, very thinly sliced
salt and freshly ground pepper
shallots or red onion, thinly sliced
fresh oregano, chopped
black olives, sliced
sun-dried tomatoes packed in olive oil, drained and julienned
Pecorino Romano cheese, grated
Asiago cheese, grated
DIRECTIONS
1. Preheat oven to 400 F.
2. Lightly brush the surface of the flatbread/lavash/pizza crust with olive oil. Place a single layer of thinly sliced zucchini over the crust. Sprinkle with salt and pepper and drizzle with olive oil. Top with shallots or red onion, oregano, olives, sun-dried tomatoes, and the cheeses. Sprinkle with freshly ground black pepper.
3. Place on a baking sheet and bake in the preheated oven for 10-15 minutes until the flatbread is crisp, the zucchini is tender, and the cheese is bubbling. Slice and serve immediately.
(Adapted from Food Network)
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