Grilled Zucchini & Squash Flatbread

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We’re not much of a “take out pizza” kind of family. In fact, I could probably count on one hand the number of times we buy it in a year. I think it’s my issue with over-sauced pizzas. I’ve never been a fan of them drowning in tomato sauce and prefer mine with other bases such as, garlic and olive oil, or on occasion, a light brushing of barbecue sauce.

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Most of ours are made at home. They take only minutes to prepare, please just about any eater, and have endless possibilities. Not to mention the taste! We’ve made Thai, Mexican, Italian, Greek and American versions, all from the comfort of our own kitchen.

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My recent family favorite included grilled veggies and feta cheese…it was gone in no time!
And all of mine are made flatbread style as opposed to traditional pizza, simply because I lack the skills to make perfect circles. I hope you try this one out, it’s definitely a winner in my house.

Grilled Zucchini & Squash Flatbread

16 oz. store-bought pizza dough or homemade
1 zucchini
1 yellow squash
1/2 red onion
1/4 c feta cheese
2 Tbs red wine vinegar
1 Tbs olive oil, plus 1 1/2 Tbs reserved
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
4-5 basil leaves

Cut zucchini, squash and red onion in 1/4″ slices, add to a shallow dish. Mix 1 Tbs of olive oil, vinegar, oregano, salt and pepper and pour over vegetables. Marinate 30 minutes. Remove pizza dough from refrigerator, and let it rest for 30 minutes.

Preheat oven to 450 degrees and insert baking stone in oven. If you don’t have one, insert a baking sheet. Heat up your grill and proceed with grilling all the vegetables.

Lightly flour your work surface and form the dough into desired shape. Brush with the remaining 1 1/2 Tbs of olive oil. Arrange vegetables on top of dough. Sprinkle with feta cheese.

Bake for 9-12 minutes or until crust is golden brown.
Chiffonade basil leaves and sprinkle over pizza. Serves 2-4.

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