I have a tendency to want to buy everything I see when I go to the Farmers’ Market. It is so hard to pass by all of the fresh fruits and vegetables that are in season and I am always thinking, how can I cook it? I like to challenge myself and buy a fruit or vegetable that I normally do not use. So can you guess what my challenge purchase was this week? Squash blossoms. To be more exact, zucchini blossoms. This is the time of year when the plants are in bloom and squash blossoms are a treat to buy. There is a limited window when they are available, so now is the time to try them. I knew we were going to put steaks on the grill and decided to serve Vegetable Flatbread with it. I topped the crust with all of my purchases from the market; heirloom tomato, purple onion, zucchini, and squash blossoms. It was absolutely delicious on a layer of pepper jack cheese. I am lucky to have leftovers for lunch today!
Above the is flatbread prior to going into the oven
Vegetable Flatbread
Ingredients
- CRUST
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1/4 cup olive oil
- TOPPING
- 8 oz pepper jack cheese, grated
- 1 heirloom tomato, sliced thin
- 1 small zucchini, sliced thin
- 1/2 red onion, sliced thin
- 12 zucchini blossoms, stems and stamens removed and blossoms opened flat
- salt and pepper
- olive oil
Instructions
-
Preheat oven to 425 degrees. In a large bowl combine the flour, baking powder, and salt. Stir in milk and olive oil and mix until combined. Turn out onto a floured board and knead until combined and smooth. Roll or press dough on a lightly greased baking sheet until approx. 1/4 inch thick. Top dough with the cheese and vegetables. Drizzle with olive oil and season with salt and pepper. Bake 20 - 25 minutes or until golden brown.