Summer is the time for fresh, simple cooking, and this flatbread lives by that motto. Light, homemade flatbread? Check. Homemade pesto? Check. Loads of summer veggies? Check, check, check.
And as much as I look forward to the heavier soups and meals of fall and winter, that reason above is why summer cooking will always stand above the rest. I mean, how can you go wrong when gardens + farms are basically handing you amazing ingredients?
Of course, this meal is still somewhat carb-centric, but I feel like that’s countered by the thin crust flatbread and plethora of fresh veggies. Jeff and I cooked for a few friends over the weekend and made a similar version of this flatbread as an appetizer, just cut into bite size. It was so easy to make a quick dough in the morning and then pile on the goodies right before the party–my kind of party appetizer!
Here’s a little step-by-step flatbread assembly:
Also, I decided to add a little wheat flour for an extra nutritional punch and added flavor to the flatbread dough. If you choose to omit it, you’ll probably want to also eliminate the extra two tablespoons of water.
Summer eating, you will definitely be missed!
Pesto Veggie Flatbread
For the flatbread dough*:
3.5 cups all-purpose flour
1/2 cup wheat flour
1 teaspoon yeast
1/2 teaspoon salt
3/4 cup + 2 tablespoons lukewarm water
For the flatbread:
1/2 cup fresh pesto
6 thick slices mozzarella cheese
1/2 head garlic, roasted
1 small red tomato, thinly sliced
1 small yellow tomato, thinly sliced
1/2 large yellow squash, thinly sliced and halved
1 ounce gorgonzola cheese, crumbled
For the flatbread dough:
Add dry ingredients in a mixer and mix until combined.
Switch mixing attachment to a dough hook and pour in water.
Turn on mixer to medium-high for 3-4 minutes, until dough comes together and is no longer sticky. If the dough is flaky, add more water, one tablespoon at a time, until desired consistency is reached. If dough is too sticky, add flour, one tablespoon at a time, until desired consistency is reached.
Coat a large mixing bowl with olive oil. Form dough into a ball, cover with a moist towel, and let rise in a warm place until doubled, about 2-4 hours.
When ready to make the pizza, place on a floured surface and roll out until about 1/4 inch thick.
For the flatbread:
Pre-heat oven to 400 degrees.
Cut the tops off of the garlic and place in a square of aluminum foil.
Pour olive oil over garlic and then wrap tightly. Place in oven and roast for 30-35 minutes, or until cloves are soft. Set aside and let cool.
Once the garlic is roasted, place flatbread on a baking sheet.
Spread an even layer of pesto on top of the dough then top with roasted garlic cloves, mozzarella cheese, tomatoes, squash, and gorgonzola cheese.
Place the flatbread in the oven and bake until the crust is golden brown, about 15-20 minutes.
Let cool, slice, and enjoy!
*Flatbread dough adapted from The Best Pizza is Made at Home