Heirloom Tomato Zucchini Mozzarella Pesto Flatbread

Heirloom Tomato Zucchini Mozzarella Pesto Flatbr

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Preparation time:20 Mins

Cooking time:20 Mins

Servings:4 servings

Ingredients:

• 1 cup (125g) all-purpose flour, plus more for dusting
• 1/2 teaspoon (2.5ml) instant yeast
• 1/2 teaspoon (2.5g) salt
• 1/2 cup (120ml) warm water (around 110°F / 43°C)
• 1 tablespoon (15ml) olive oil, plus more for greasing
• OR: 1 pound (450g) pre-made flatbread dough or naan bread
• 1/4 cup (60ml) pesto (store-bought or homemade)
• 1 medium zucchini, thinly sliced (about 1 cup / 150g)
• 8 ounces (225g) fresh mozzarella, thinly sliced or torn
• 1 pound (450g) Heirloom tomatoes, sliced
• 2 tablespoons (30ml) olive oil, for drizzling
• 1/4 cup (30g) grated Parmesan cheese (optional)
• Fresh basil leaves, for garnish (optional)
• Red pepper flakes, to taste (optional)
• Salt and freshly ground black pepper, to taste

Instructions:

• If making dough: Combine flour, yeast, and salt. Add warm water and olive oil. Mix until a dough forms. Knead for 5-7 minutes. Let rise until doubled (about 1 hour). If using store-bought: Preheat oven to 450°F (232°C). Prepare baking sheet with parchment paper. Divide the dough into 4 equal parts. On a lightly floured surface, roll each part into a flatbread shape (about 6-8 inches in diameter).
• Brush each flatbread with pesto, leaving a small border. Top with zucchini slices, mozzarella, and heirloom tomato slices. Season with salt and pepper.
• Drizzle the flatbreads with olive oil. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. (If using a pizza stone, preheat it in the oven, then carefully transfer the flatbreads onto the hot stone.)
• Remove from the oven and sprinkle with Parmesan cheese (if using). Garnish with fresh basil leaves and red pepper flakes (if using). Slice and serve immediately.

Nutrition Facts

Calories:500

Fat:30g

Fiber:5g

Recipe Info

Category:Main Course

Cuisine:Mediterranean

Recipe Introduction

Quick Hook

Fancy a slice of summer on a plate? This Zucchini Mozzarella Heirloom Tomato Pesto flatbread is just the ticket! It's vibrant, it's flavourful, and honestly, it's ridiculously easy to make.

Brief Overview

This flatbread celebrates simple, fresh ingredients. Think sunny Mediterranean vibes! It's an easy weeknight flatbread dinner that comes together in under 40 minutes.

This recipe yields 4 servings, perfect for a family meal or a casual get-together.

Main Benefits

Talk about a healthy-ish win! The grilled zucchini with mozzarella offers a dose of vitamins and antioxidants, while still feeling indulgent.

This Zucchini Caprese inspired flatbread is a great way to sneak in some extra veggies. It’s a guaranteed crowd-pleaser, especially if you’re looking for vegetarian flatbread ideas .

The Star Ingredients: Zucchini, Mozzarella, and More

Let's talk ingredients. This isn't rocket science, but quality matters.

• Zucchini: Slice it thinly. It cooks quickly.
• Mozzarella: Fresh, please. It’s not the same without it!
• Heirloom Tomatoes: The more colourful, the better.
• Pesto: Store-bought is fine but homemade sings!

And don't forget the flatbread itself! You can totally make your own, but I won't judge if you grab some pre-made naan or flatbread dough. Sometimes, convenience is key, innit?

From Garden to Table: A Zucchini Tomato Mozzarella Dream

This flatbread isn't just food; it's an experience. The sweetness of the tomatoes, the slight bitterness of the grilled vegetable tomato mozzarella caprese , and the creamy mozzarella all sing together.

It's a symphony of summer flavours, I tell you.

Why This Recipe Rocks

This recipe is special because it’s so customizable. Don't have zucchini? Use yellow squash. No Heirloom Tomato Flatbread Recipe ? Regular tomatoes work just fine.

Wanna go crazy? Add some grilled chicken or prosciutto. The world is your flatbread! This Mozzarella Pesto Flatbread is so so good, it could make you cry.

Tips for Summer Flatbread Recipes Success

Honestly, the biggest challenge with flatbread is avoiding a soggy bottom. Here are my secrets: don't overload it with toppings.

Preheat your baking sheet. And salt your tomatoes. Those simple steps will help you nail it!

Alright, let's get ready to make some amazing Zucchini Mozzarella Heirloom Tomato Pesto flatbreads! You know, sometimes I just crave something that tastes super fresh.

That's where this recipe comes in. Think easy Summer Flatbread Recipes with all the best Vegetarian Flatbread Ideas .

Ingredients & Equipment: The Lowdown

Let's break down what you'll need. This Zucchini Caprese inspired flatbread is super simple. Plus, you can totally customize it.

Main Ingredients: Keepin' it Real

• All-purpose flour: 1 cup (125g) . Good flour makes good dough, trust me.
• Instant yeast: 1/2 teaspoon (2.5ml) . Make sure it's not expired, or your dough won't rise.
• Salt: 1/2 teaspoon (2.5g) . Salt is essential!
• Warm water: 1/2 cup (120ml) . Aim for around 110° F ( 43° C) . Too hot, and you'll kill the yeast.
• Olive oil: 1 tablespoon (15ml) . The good stuff makes a difference.
• Store-bought dough: 1 pound (450g) . If you are making it simple and choose to use that Mozzarella Pesto Flatbread base.
• Pesto: 1/4 cup (60ml) . Basil pesto is my go-to, but experiment.
• Zucchini: 1 medium , thinly sliced. About 1 cup (150g) . Fresh and firm is what you want.
• Fresh mozzarella: 8 ounces (225g) , sliced or torn. Get the good stuff, it melts better.
• Heirloom tomatoes: 1 pound (450g) , sliced. Heirloom tomatoes , for flavour and looks, but you can use any type of tomatoes.
• Olive oil, for drizzling: 2 tablespoons (30ml) . A little goes a long way.
• Parmesan cheese: 1/4 cup (30g) , grated (optional). Adds a bit of tang, if you're into that.
• Fresh basil leaves, for garnish (optional)
• Red pepper flakes, to taste (optional)
• Salt and freshly ground black pepper, to taste

Seasoning Notes: Spice It Up!

For seasoning this Grilled Vegetable Tomato Mozzarella Caprese flatbread: Salt and pepper are key. Red pepper flakes add a nice kick.

I often use a mix of dried oregano and basil for that Italian Nonna flavour. Honestly, just use whatever you've got on hand.

Fresh herbs always make a dish pop!

Equipment Needed: Keep It Simple

• Baking sheet. Pretty essential.
• Parchment paper. Makes cleanup a breeze.
• Pizza stone (optional). For that authentic crispy crust, like Grilled Zucchini With Mozzarella .
• Pizza cutter or sharp knife. Obvious, right?
• Mixing bowl (if making your own dough). If you're feeling ambitious!

Honestly, this Easy Weeknight Flatbread is all about using what you have. Don't stress about fancy equipment. Just get creative and have fun with this Zucchini Tomato Mozzarella goodness!

Alright, let's chat about making a super easy and tasty Heirloom Tomato, Zucchini & Mozzarella Pesto Flatbread . Honestly, it sounds fancy, but it's totally doable even on a busy weeknight.

Picture this: vibrant colors, fresh flavors, and minimal effort. Trust me, your taste buds will thank you.

Cooking Method: Flatbread Fiesta!

We're going to focus on getting that perfect balance of crispy crust and flavourful toppings. The key here is to not overload it, you know? Nobody wants a soggy flatbread.

Let's dive in! This Zucchini Caprese Recipe will be your new go-to.

Prep Steps: Mise en Place Magic

First, let’s get organised. It's all about that mise en place , baby! Slice your zucchini thinly. Tear or slice your fresh mozzarella .

Roughly chop the heirloom tomatoes . Having everything ready saves you a ton of time. Safety first, always! Watch those fingers when slicing.

Oh, and for a time-saving tip: use pre-made flatbread dough! Seriously, no shame in that game. Life's too short to knead dough every night.

Step-by-Step Process: Flatbread Assembly Line

Okay, here's the lowdown:

1. Preheat your oven to 450° F ( 232° C) . Get that baking sheet ready.
2. Brush the flatbread with pesto. Don't go too crazy; we want flavour, not a pesto swamp.
3. Layer on the zucchini, mozzarella, and heirloom tomatoes. Season with salt and pepper.
4. Drizzle with a bit of olive oil.
5. Bake for 15- 20 minutes , until golden brown and bubbly.

That bubbling cheese? That's your visual cue for doneness. You know it's ready when it looks all melty and delicious.

Pro Tips: Level Up Your Flatbread Game

Want to make it extra special? Here's the secret Grilled Zucchini With Mozzarella method. After slicing, quickly grill the zucchini before adding it to the flatbread.

It adds a smoky flavour that's just divine!

Grilled Vegetable Tomato Mozzarella Caprese - Another pro tip: Don't be afraid to use different types of mozzarella. Burrata adds a luxurious creamy texture.

Avoid overloading with tomatoes – they release moisture and can make the crust soggy. For a great Zucchini Tomato Mozzarella Flatbread, try using a cast iron pan.

Another thing I personally love to do is add sun-dried tomatoes. It makes the Mozzarella Pesto Flatbread so much better!.

If you want a Summer Flatbread Recipe , try adding some grilled corn.

The next day this recipe it taste just as great.

This Heirloom Tomato Flatbread Recipe is very customizable, so have fun and mix it up!.

So there you have it, our Zucchini Mozzarella Heirloom Tomato Pesto Flatbread. It's fast, tasty, and perfect for a Easy Weeknight Flatbread .

I hope you love it as much as I do! You will like this recipe if you are searching Vegetarian Flatbread Ideas .

Recipe Notes: Zucchini Mozzarella Heirloom Tomato Pesto Perfection

So, you’re about to make this seriously awesome Zucchini Mozzarella Heirloom Tomato Pesto flatbread? Amazing! Let's talk about making it your masterpiece.

Honestly, there's so much you can do to tweak this, it’s unreal.

Serving Suggestions: Pizza Night, Elevated!

Forget boring takeaway! This Zucchini Caprese Recipe is next-level entertaining. Think of it as a fancy Summer Flatbread Recipe . For plating, try arranging the slices on a wooden board.

Drizzle with extra pesto and some balsamic glaze. It looks so extra, but it’s dead easy. A crisp side salad is perfect.

Maybe some rocket with a light vinaigrette? And why not crack open a chilled bottle of Pinot Grigio? Chef's kiss .

Storage Tips: Flatbread Leftovers?

Okay, so you have leftover Zucchini Tomato Mozzarella flatbread. First off, well done you for having self control. Refrigerate it ASAP.

Wrap it in foil or pop it in an airtight container. It'll keep for about 2 days. Honestly, though, it's best eaten fresh.

Reheating? I recommend a low oven ( 300° F / 150° C ) for a few minutes. Avoid the microwave unless you want a soggy disaster! You can also reheat it by placing it on a pan, with a lid, at low temperature.

This will avoid sogginess and still allow the mozzarella to melt.

Variations: Making it Your Own!

Want to change it up? For a Vegetarian Flatbread Ideas , try adding roasted red peppers or artichoke hearts. Feeling fancy? Sprinkle on some crumbled goat cheese.

For a dietary swap, use gluten-free flatbread dough for a Mozzarella Pesto Flatbread . Boom, gluten-free sorted! Seasonal ingredient swaps are easy too.

In the winter, roast some butternut squash instead of zucchini. Grilled Zucchini With Mozzarella is delicious during the summer months.

Nutrition Basics: Good Food, Good Mood

This Easy Weeknight Flatbread isn't just tasty. It’s actually got some goodness going on! You're getting fibre from the zucchini and tomatoes.

Protein from the mozzarella. And healthy fats from the olive oil and pesto. Roughly, each serving has around 450 calories.

It is also packed with vitamins! Of course, the exact numbers depend on what you throw on top.

So go ahead and make this Heirloom Tomato Flatbread Recipe . It's super simple, and it will be delicious! Have a blast and don't be afraid to experiment with this Grilled Vegetable Tomato Mozzarella Caprese !