Zucchini and Sun-dried Tomato Flatbread
Zucchini and Sun-dried Tomato Flatbread
Flatbread style pizza is one of my favourite easy dinners to throw together. I’ve been making these for years, mixing up the toppings with different cheeses, vegetables, sauces, and sometimes adding meat. A few months ago I put together this mix and it soon became my favourite. The fresh rosemary takes it to the next level. Below is my recipe, but as I said above, if you don’t have everything on the ingredient list, mix it up!
INGREDIENTS
2 whole wheat naan
4 tbsp. pizza sauce
2 tsp. chopped garlic
1/2 cup mozzarella, shredded
1/2 zucchini
1/2 cup sun-dried tomatoes
1/4 cup goat cheese
1 sprig fresh rosemary
Chili flakes (optional)
YIELD
2 servings
TIME
Prep - 10 minutes
Cook - 20 minutes
TOOLS
Baking sheet
DIRECTIONS
Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
Thinly slice the zucchini and chop the sun-dried tomatoes.
Place 2 naan side by side on your baking sheet. Add 2 tbsp. of pizza sauce and 1 tsp. of chopped garlic on each naan. Use a spoon to mix the garlic and sauce and spread the mixture evenly to cover the entire naan.
Sprinkle both with mozzarella cheese.
Add the rest of the toppings, spreading them out to cover the pizza: zucchini, sun-dried tomatoes, goat cheese, and fresh rosemary.
Bake the pizzas for 15-20 minutes, until cheese is melted and zucchinis are cooked.
Allow to cool for a few minutes before cutting into slices with a sharp knife or scissors. Sprinkle chili flakes on top before serving (optional).
