Summer Veggie Flatbread
This vegetarian summer veggie flatbread is piled high with grilled zucchini, roasted peppers, shallots, provolone, and more!
Servings: 1 flatbread
Ingredients
- 1 flatbread dough recipe makes 2 flatbreads (measurements below are for ONE flatbread)
- 1 zucchini sliced and grilled
- 2 roasted peppers chopped
- ½ shallot thinly sliced
- 1 burrata
- ¼ cup freshly grated provolone
- balsamic glaze
- Pinch red pepper flakes
Tomato Salad
- ½ cup cherry tomatoes halved
- 1 garlic clove minced
- 4-5 basil leaves finely chopped
- 2 tbs extra virgin olive oil
- 2 teaspoon balsamic glaze
- Pinch kosher salt
Instructions
- Preheat pizza stone at 550 degrees F for ~45 minutes.
- Add parchment paper to a pizza peel (or the underside of a baking sheet)
- Roll out dough to form a flat oval shape that's about ¼ inch thick. Pick up the dough and lay gently on top of the parchment paper. If it spring back a little, just use your hands to gently stretch it back into shape.
- Drizzle a bit of olive oil on the flatbread and sprinkle with kosher salt.
- Lower oven temperature to 450 degrees F and gently slide the flatbread onto the pizza peel. After 1-2 minutes, check on the dough and gently pop any bubble that are beginning to form with a sharp knife or spatula. Let bake for another 5 minutes, then remove from the oven.
- Top the flatbread with basil pesto, zucchini, roasted peppers, shallots, and provolone. Slide back into the oven and let finish baking for 5-8 more minutes or until the cheese is melted.
- Top with the tomato salad, burrata, balsamic glaze, olive oil, a pinch of salt, and a pinch of red pepper flakes.