June: Flatbread with Zucchini Flowers

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Flatbread finish 2 with script

Buon giorno!

I simply love flatbread! It is useful in so many ways – as a bread with dinner, as an appetizer or snack. This FLATBREAD WITH ZUCCHINI FLOWERS  is lovely to serve and really delicious. It offers another use for the beautiful Zucchini Flowers or Squash Blossoms that are in abundance right now as our zucchini plants are developing in the garden. There is nothing that makes me happier than going into the garden in the morning and picking these lovely flowers – knowing that with them, a delicious treat awaits.

zucchini-in-garden-300x225 - CopyFirst Zucchini flower 2015

This flatbread is so simple using my pizza dough recipe which is the one my mother, Loretta, always used. It is so easy to make and use. It makes several loaves which you can freeze for another time. I suggest gathering as many blossoms as you can for this flatbread. A few are fine, but the more you have, the better your flatbread will be. The secret is that these flowers are stuffed with goat cheese which offers a small explosion of goodness each time you bite into one.


Makes: one 12-14 inch flatbread

Prep: 30 minutes + time to make the dough

Bake: about 15 minutes


1 loaf of Loretta’s Pizza Dough

Several Zucchini Flowers (the more, the better)

Goat cheese

8 Oz. Fresh Mozzarella

1 Tbsp. Fresh Thyme or Lemon Thyme

Pinch of Dried Oregano

About a cup of Castelvetrano Olives but in half (these are the bright green Sicilian olives)

1/2 C. Grated Pecorino Cheese

Fresh Chives  – as many as you like chopped and sprinkled over the top

Extra Virgin Olive Oil


Take one loaf of dough and roll or stretch it into a 12-14 inch rectangle on a sheet pan. This is not pizza so don’t worry about pizza stones etc.

Drizzle the rectangle with a little Extra Virgin Olive Oil.

Flatbread 1

Grate or thinly slice the mozzarella and lay it on the top of the dough.

Sprinkle the Thyme Leaves over the cheese.

Prepare your zucchini flowers: snip off and discard the stems. Remove and discard the pistil (long thing inside the flower). Fill the flower with a lump of goat cheese and fold the petals gently around it.

Flatbread 2

Place the flowers on the flatbread. The more flowers the better!

Flatbread 3

Sprinkle the Pecorino and oregano on top.

Slice the olives in half and scatter them around the flatbread.

Flatbread 4

Follow with the fresh chives.

Drizzle with Extra Virgin Olive Oil and Bake at 450 degrees for about 15 minutes or until the crust is golden.

Flatbread 5

Add your favorite wine – you need nothing more!

( For more on Flatbread, see this post: Zucchini and Potato Flatbread)


 Comments are welcome in the “Speak Your Mind Area” beneath this post online.




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  1. Your flatbread looks delish and I just can imagine the wonderful aroma that fills the house. I went back and read some of the comments you had on pizza dough. I had to laugh about the arugula comment because we do the same thing — it’s a ve-ge-ta-ble. Wish our yard was big enough — I’d be growing our own zucchini!! Great recipe — I’m pinning.

    • Marisa – Love the Steve Martin reference on arugula. Re: Zucchini – they grow well in pots as well as in the ground. You might consider that if it works for you. Nothing like having your own to pick!