"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Squash and Onion Flatbread Recipe

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This recipe for Squash and Onion Flatbread, by , is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Skyler Crouch

Category:
Category:

Ingredients:  
Ingredients:  
⅓ cup warm water
3 tsp olive oil, plus more for drizzling
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, 1 tsp oil, yeast, and sugar. Let stand 5 minutes. Stir in flour and 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 375F. 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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