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.
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.
FLATBREAD WITH ZUCCHINI FLOWERS
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)
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.
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.
Place the flowers on the flatbread. The more flowers the better!
Sprinkle the Pecorino and oregano on top.
Slice the olives in half and scatter them around the flatbread.
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.
Add your favorite wine – you need nothing more!
( For more on Flatbread, see this post: Zucchini and Potato Flatbread)
PARLA COME MANGI!
Comments are welcome in the “Speak Your Mind Area” beneath this post online.