Zucchini & Lemon Zest Flatbread
Here’s a light springtime appetizer or a lunch with grilled vegetables. Make sure to slice your zucchini as thinly as possible so you don’t end up with a soggy crust.
1 pizza dough (see below)
- 3 tablespoons garlic-infused olive oil
- 1 zucchini, cut into long ribbons with vegetable peeler
- Lemon juice
- Zest of 1 lemon
- 2 tablespoons thyme, minced
- 1 cup Parmesan cheese, shaved with vegetable peeler
- Small handful of basil, chiffonaded
1 pack active dry yeast
- 1½ cup warm water
- Large pinch sugar
2½ cup all purpose flour + ½–1 cup for kneading
- 1 tablespoon salt
- 2 tablespoons oil
Preheat oven to 475°F (245°C). Press one ball of pizza dough into a ¼" thick rectangle on a greased sheet pan. Spread olive oil over the dough and sprinkle a pinch of salt. Bake for 6 minutes.
- Toss zucchini with a light drizzle of olive oil, squeeze of lemon, thyme, lemon zest, salt and pepper.
- Remove dough from oven and top with half of the Parmesan cheese. Lay zucchini over top of Parmesan and sprinkle with remaining cheese. Return to oven and bake another 5 minutes. Remove from oven and top with crunchy large flake salt and basil.
Pizza Dough Preparation
Mix yeast, warm water, and large pinch of sugar together in a small bowl. Let sit while you measure out other ingredients. It should create a slight layer of foam as it sits. This means the yeast is alive. If there is no foam and doesn’t smell yeasty it means the yeast is no longer alive and you should start with a new packet of yeast.
In a large bowl mix flour and salt. Mound flour in the middle of bowl. Add oil to yeast-water mixture and pour around edges of flour mound. With a fork, gradually incorporate flour into water until it is fully mixed. Mixture will probably be quite sticky at this point.
Liberally flour counter surface or large sheet pan and scrape dough onto floured surface. Dust top of dough with ½ cup of flour and with floured hands begin kneading dough, adding flour until it just loses its stickiness. You may need to add up to 1 cup of flour but make sure to add gradually, as too much flour can make the dough too dry. This should take about 2 minutes. Overworking the dough will make it tough so knead only until there are no large lumps.
Divide dough into 4 equal pieces and roll into balls. Grease 4 small bowls, cups, or plastic containers then put one dough ball into each container and cover with plastic wrap. This dough can be made up to 3 days ahead of time and improves each day. If you are using dough right away, let sit in warm place until doubled in size about 1 hour.
If you are making dough ahead of time, you can let it slowly rise in the refrigerator, pushing dough down each day to make sure it doesn’t escape the container.
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