Caramelized Zucchini Flatbread
Soft, Crispy, Sweet and Smoky
Simple dressed green salad for the summers
Ingredients
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1 lb pizza dough
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3 medium size Zucchini
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1 large Red onion
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6 tablespoons Extra Virgin Olive Oilplus some more for drizzling and greasing Salt as per taste
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1 Lemon
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2 cups ricotta
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1/4 (granted) Parmesan
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1(small) Garlic
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1/2 cup Mint leaves
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1/2 teaspoon (flakes) Crushed Red Pepper
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Directions
What is Caramelized Zucchini Flatbread Recipe and how to make it?
A very simple yet class apart recipe that can never go wrong as caramelized vegetables become superior to their original format. They tend to get soft, crispy, sweet and smoky all at a go. Flatbread is the better version of pizza and tastes simply amazing. It is light and delicious and makes the best pair with a simply dressed green salad for the summers or clear hot mixed herb soup for the winters. It will appease all taste buds and be an instant hit even for the weekend get together.
Tips to make Caramelized Zucchini Flatbread Recipe:
- You can use store-bought pizza dough that can be stored in the refrigerator and can be thawed before cooking, making pizza dough at home.
- Roasting vegetables beforehand so that the moisture of veggies does not hamper the crispiness of the flatbread.
Place two racks in the oven one at the upper and the other at lower third of the oven and preheat the oven at 450 degree
Trim the ends of zucchini and then slice it crosswise in ¼” thick rounds
Peel the onion and thinly slice it crosswise in rings of ¼” just like zucchini.
On a baking tray toss zucchini and onion with 2 tablespoons of oil seasoned with salt. Evenly spread it on the baking tray and let it not pile in the middle, as this will prevent even cooking. Roast on the top rack, and in the mid way toss it again. Roast until vegetables are all browned and tender. Let them stand for 25 minutes.
On another baking tray place your pizza dough and drizzle tablespoon oil on it. Then flip it and again coat with oil. Spread it all on the pan. The dough may shrink back but continue with the process till you get the desired thickness of the dough. Wrapping the dough with cling wrap for a while could help in stretching it in a better way.
Once the dough has been spread properly drizzle oil on it and then season it with salt.
Bake the dough on the bottom rack till they are brown and crisp for 7 to 8 minutes.
In a large bowl combine ricotta, Parmesan, 2 tablespoons oil and season it with salt. Grate the zest of lemon in the mixture add finely grated garlic to it. Mix it well.
On the pizza dough spread the ricotta mixture very generously and evenly, top it with the roasted veggies.
For 6 to 8 minutes bake flatbread on the third rack or till ricotta start oozing out on the vegetables.
Once out of the oven grate the zest of remaining lemon all over the pizza. Sprinkle ½ cup mint leaves on it along with red pepper flakes. Drizzle some lemon juice and olive oil before cutting it.
Ingredients
| 1 lb pizza dough | |
| 3 medium size Zucchini | |
| 1 large Red onion | |
| 6 tablespoons Extra Virgin Olive Oil | |
| 1 Lemon | |
| 2 cups ricotta | |
| 1/4 (granted) Parmesan | |
| 1(small) Garlic | |
| 1/2 cup Mint leaves | |
| 1/2 teaspoon (flakes) Crushed Red Pepper | |
