zucchini flatbread

the weather in columbus was wonderful today and i was greeted by these happy faces this morning:cooking in the kitchen with all the doors and windows open as i put together zucchini flatbread was heaven. the only thing that could have made it better would have been ingredients that came from the worthington farmer's market, but all things in good time, my friends.

zucchini flatbread evolved from making this recipe. the format/technique can be the base for lots of delectable combinations. both times i've made it i've let it rest in the fridge for up to 12 hours. so even though it takes a bit of time to put together, you can do it ahead of time if that's more convenient.

zucchini flat bread

equipment:
parchment paper
pizza stone

ingredients:
1 pre-made ball of pizza dough (from whole foods)
1 pkg boursin spreadable goat cheese, divided
medium sweet onion
2 tsp balsamic vinegar
1/2 c parmesan reggiano, divided
3 tbs chopped parsley, divided
small zucchini, sliced thinly
small summer squash, sliced thinly
2 small roma tomatoes, sliced thinly
olive oil

prep:
let the ball of dough sit out and come to room temperature. slice onion and caramelize with olive oil and balsamic vinegar. meanwhile, stretch dough into a large square, about 15"x15" and place on parchment paper. spread half of goat cheese on half of the dough & spread caramelized onions over goat cheese. sprinkle with half of parmesan reggiano and half parsley:

using parchment paper, fold in half. spread goat cheese on top of flatbread and sprinkle with remaining parmesan reggiano. add slices of zucchini, squash and tomato. drizzle with olive oil and top with remaining parsley.

bake:
using parchment paper, transfer to pizza stone and bake at 400 degrees for about 25 min, until edges are browned. let rest for at least 5 minutes before cutting.