Go Back
Print

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

  1. 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.