Wednesday, June 29, 2011

Zucchini Flatbread

We noted with pride the first zucchini blossom of the season, and the first harvest. Here's the first zucchini feast! A stunning Zucchini Flatbread, courtesy of Healthy Bread in Five Minutes a Day.

The process is even simpler than growing way too much zucchini. Place a baking stone in the bottom third of your oven (of course you have a baking stone) and preheat the oven to 450 degrees. The stone should heat up slowly along with the oven.

Pull out your favorite saute pan. Pictured above is a mixture of one Cocozelle zucchini grated up and simmered in olive oil and garlic with green onions sliced thin, plenty of chopped parsley, some cashew pieces (the called-for pine nuts are too pricey) and a couple of handfuls of freshly grated Parmesan cheese.

While the zucchini is softening and soaking up flavor, prepare the dough. If you are following the Five Minutes a Day system -- as we are -- this step consists of pulling the current container of dough out of the fridge, pinching off a grapefruit-sized piece, forming a ball, and rolling it out as evenly as possible to about 1/8 inch thickness. You can roll it out right on your oven peel (of course you have an oven peel) if you have enough counter space. If not, use your available rolling-out surface and then slide the round onto the peel.

Spread the warm zucchini mixture artistically over the top of the dough, carefully slide the dough and topping onto the heated up baking stone, and cook for 12 to 15 minutes before checking for doneness. If necessary, let it cook a little more until nicely browned.

We had this for dinner tonight with a garden salad. Outstanding.

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