Zucchini Flatbread with Roasted Tomatoes and Pine Nuts
Recipe credit: Adapted with authors’ permission from Healthy Bread in Five Minutes a Day (St. Martin’s Press, 2009), by Jeff Hertzberg and Zoë François.
- 1/2 lb (orange-sized portion) olive oil dough (see Olive Oil Dough recipe)
- 1/4 cup California Olive Ranch extra virgin olive oil
- 2 scallions, sliced thinly into rounds
- 1/2 bunch parsley, chopped
- 2 small or 1 large zucchini, coarsely grated
- 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
- 1/2 tsp kosher salt, or decrease to taste
- Freshly ground black pepper to taste
- 2-4 Tbs whole raw pine nuts
- 1/4 cup cherry tomatoes, halved
- Extra flour for dusting the pizza peel or rimless baking sheet
- Broil cherry tomatoes for 5- 10 mins, until just beginning to blacken in places. Set aside.
- Thirty minutes before baking time, preheat oven to 450F. (For best results, place a baking stone in the bottom third of the oven.)
- Grate zucchini on a box grater or a coarser grater. Cut scallions into rings.
- Heat the California Olive Ranch extra virgin olive oil over medium heat in a skillet, and add the prepared vegetables. Sauté until wilted and the liquid has mostly evaporated, about 10 minutes.
- Cool slightly and stir in the grated cheese. Season with salt and pepper.
- Dust surface of your refrigerated olive oil dough with flour and cut off a half-pound (orange-sized) piece. Dust with more flour and quickly shape a ball by stretching surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you go.
- Using plenty of flour, flatten dough with your hands and a rolling pin to produce a 1/8-inch thick round (this will produce a 12-inch round flatbread). Transfer to a pizza peel or rimless baking sheet if you didn’t roll out on one in the first place. Working quickly, scatter the surface of the dough with about a 1/4-inch thick layer of the sautéed vegetables. Depending on the size of the dough round, you may have more than you need. Sprinkle with raw pine nuts.
- Slide onto the stone and bake for 12 to 15 minutes, turning flatbread in the oven if it’s browning unevenly. Remove from oven when crust is nicely browned, but before nuts start to burn. (You can see why we don’t toast the pine nuts before using; they caramelize (brown) in the oven heat and if you jump-started that process they’d burn before the crust was done.)
- Immediately scatter tomatoes over the flatbread, some cut-side up, and some cut-side down. Use a pizza wheel or a chef’s knife to cut pie into squares. You can see what the tomatoes do for visual appeal, but their lively acidity also really changes the flavor.