Zucchini Flatbread

Zucchini Flatbread

This bright easy, seasonal appetizer is great for cocktail parties or a perfect match of Italian white wine tastings.  Serves 8.  Enjoy!

INGREDIENTS

  • 1 16-ounce package whole wheat pizza dough
  • 2 cloves garlic, minced
  • 2 zucchinis 
  • 2 scallions, chopped
  • 1 cup grated Parmesan, preferably Parmigiano Reggiano
  • 1 tablespoon pine nuts (pignoli)
  • 2 tablespoons extra virgin olive oil (EVOO)
  • pinch of salt

PREPARATION

  1. Preheat oven to 425°F.
  2. Roll out or stretch dough into a large thin rectangular or oval shape place on a parchment paper lined baking sheet.
  3. Brush with EVOO, then sprinkle with salt and garlic.
  4. Using a veggie peeler, make ribbons from the zucchini, and lay them on the prepared dough, overlapping a bit.
  5. Sprinkle Parmesan over zucchini.
  6. Sprinkle the pine nuts and ¾ of the scallions on top.
  7. Bake for 15-20 minutes, until golden brown.
  8. Sprinkle remaining scallions, cut into small strips.
  9. Serve warm or at room temperature.
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