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Squash and Onion Flatbread Recipe

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This recipe for Squash and Onion Flatbread is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅓ cup warm water
3½ tsp olive oil, plus more for drizzling
½ tsp active dry yeast
⅛ tsp sugar
1 cup bread flour
8 oz assorted baby summer squash (zucchini, yellow, etc) with flowers attached, trimmed, and halved
6 red or green spring onions, trimmed and quartered
8 oz fresh mozzarella, chopped
edible flowers, such as fennel, golden mustard, or nasturtium
sea salt flakes
Directions:
Directions:
1. For flatbread dough: in a bowl, stir together water, 1½ tsp oil, yeast, and sugar. Let stand 5 minutes. Stir in flour and ½ tsp salt. Turn dough out onto a lightly floured surface. Knead 1-2 minutes or until smooth and elastic. Place in a greased bowl; turn to grease surface of dough. Cover; let rise at room temperature 1 hour or until double in size. Turn dough out onto a floured surface; halve. Cover; let rest 20 minutes.
2. Meanwhile, preheat oven to 375ºF. Place squash and onions in a shallow baking pan. Toss with remaining 2 tsp olive oil. Season with salt. Roast 6-8 minutes or until crisp-tender.
3. Roll or stretch each dough portion to a 10x7-inch oval. For a gas grill, grill on rack of covered grill directly over high heat 1-2 minutes or until golden, turning once. Reduce heat to medium. Top each flatbread with squash-onion mixture and mozzarella. Grill 2 minutes more or until crisp and grill marks form. Sprinkle with flowers and sea salt; drizzle with additional oil.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min

 

 

 

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