Flatbread with Zucchini, Tomatoes and Olives

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Name: Flatbread with Zucchini, Tomatoes and Olives
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 Zucchini Sliced into rounds; 2 Tomatoes Sliced into rounds; 12 Kalamata Olives Sliced into rounds; 1 clove Garlic thinly sliced; 1 tablespoon olive oil (for vegetables); 1 2/3 cups All purpose flour; 1/2 teaspoon Salt; 2 teaspoons Baking powder; 1/2 tablespoon Olive oil (for dough); 1 Egg yolk; Parmesan cheese grated

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INGREDIENTS

1 Zucchini ; Sliced into rounds
2 Tomatoes ; Sliced into rounds
12 Kalamata Olives ; Sliced into rounds
1 clove Garlic ; thinly sliced
1 tablespoon olive oil ; (for vegetables)
1 2/3 cups All purpose flour
1/2 teaspoon Salt
2 teaspoons Baking powder
1/2 tablespoon Olive oil ; (for dough)
1 Egg yolk
Parmesan cheese ; grated

Servings

INSTRUCTIONS

Preheat oven to 450.

Make the dough: In a bowl, sift together the flour, salt and baking powder. Make a well in the flour and add the 1/2 tablespoon olive oil and egg yolk. Gradually add the water, mixing the wet ingredients into the flour little by little with a wooden spoon. Turn the dough out onto a lightly floured board and knead until soft, smooth and elastic, about 1 minute. Form the dough into a ball and place in a large, lightly oiled bowl. Cover with a kitchen towel and let stand in a warm place until the dough puffs slightly, about 30 minutes.

Grill the zucchini and tomatoes until cooked and light black/brown patches form. This can be done in a cast iron pan, on a stove-top grill, or in the oven using the broil setting. If putting in the oven, watch carefully so the vegetables don't burn. You can also use a regular pan, lightly coat with olive oil, and cook through. The vegetables may not get the blackened grilled look in a regular pan, but they will end up just as tasty.

In another large bowl, combine the cooked zucchini and tomatoes with the garlic and olives and a tablespoon of olive oil, and season generously with salt and pepper.

Lightly oil a 12 x 9 inch rimmed baking sheet. Press the dough flat in the pan, and push down toward the edges evenly using your fingers. Poke the dough generously using a fork. This will help it to cook evenly and not puff in random places. Lightly brush the dough with olive oil, and sprinkle with Parmesan cheese.

Put the bread in the oven for about 10 minutes. This will help keep it from staying soft and gooey in the middle when the vegetables are placed on top.

After 10 minutes, remove the dough from the oven and cover evenly with your vegetables. Sprinkle additional Parmesan cheese on top of the veggies.

Bake until the edges are beginning to brown, and cheese is beginning to bubble, about 10 more minutes. Remove from the oven and let cool slightly. Cut into squares and serve warm.

NOTES

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Flatbread with Zucchini, Tomatoes and Olives

1 Zucchini Sliced into rounds
2 Tomatoes Sliced into rounds
12 Kalamata Olives Sliced into rounds
1 clove Garlic thinly sliced
1 tablespoon olive oil (for vegetables)
1 2/3 cups All purpose flour
1/2 teaspoon Salt
2 teaspoons Baking powder
1/2 tablespoon Olive oil (for dough)
1 Egg yolk
 Parmesan cheese grated

Preheat oven to 450.

Grill the zucchini and tomatoes until cooked and light black/brown patches form.  This can be done in a cast iron pan, on a stove-top grill, or in the oven using the broil setting. If putting in the oven, watch carefully so the vegetables don't burn.  You can also use a regular pan, lightly coat with olive oil, and cook through.  The vegetables may not get the blackened grilled look in a regular pan, but they will end up just as tasty.

In another large bowl, combine the cooked zucchini and tomatoes with the garlic and olives and a tablespoon of olive oil, and season generously with salt and pepper.

Lightly oil a 12 x 9 inch rimmed baking sheet.  Press the dough flat in the pan, and push down toward the edges evenly using your fingers.  Poke the dough generously using a fork.  This will help it to cook evenly and not puff in random places.  Lightly brush the dough with olive oil, and sprinkle with Parmesan cheese.

Put the bread in the oven for about 10 minutes.  This will help keep it from staying soft and gooey in the middle when the vegetables are placed on top.

After 10 minutes, remove the dough from the oven and cover evenly with your vegetables. Sprinkle additional Parmesan cheese on top of the veggies.

Bake until the edges are beginning to brown, and cheese is beginning to bubble, about 10 more minutes. Remove from the oven and let cool slightly. Cut into squares and serve warm.

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Nutrition

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Serving Size: 1 Serving (112g)
Recipe Makes: 8 Servings

Calories: 138
Calories from Fat: 22 (16%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.4g
Cholesterol 26.9mg		8 %
Sodium 1686.6mg		58 %
Potassium 172.2mg		5 %
Total Carbohydrate 27.4g		8 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 25.8g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 138

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