Happy Monday, friends!
I hope you all had a wonderful holiday weekend. The weather was absolutely perfect for spending the weekend outside–such a relief after all of the intense humidity we’ve been having lately! On Friday, we spent most of the day barbecuing outside with friends before catching the local fireworks show. We kept the menu pretty simple: chicken and beef kabobs with bell pepper, onion, and pineapple. I also made a German potato salad to go on the side. I loved the vinegary taste–a welcomed departure from the normal mayo laden affair.
And then on Saturday, Jeff and I headed to West Virginia to catch the second to last day of the Greenbrier Classic followed by a Jimmy Buffett concert at the fairgrounds for an early anniversary celebration. The Greenbrier resort + golf course was absolutely gorgeous and so fun to walk around and see how the other half lives (the rooms went for $1000 a night for that week!), but I was mostly there for the evening festivities: Jimmy Buffett. I grew up listening to him on family road trips and at our cabin and whenever I’m feeling a little homesick, I just put on the Jimmy pandora station and sing along. And now I can check a concert off of my bucket list!
This flatbread was inspired by–what else–our first CSA box of the season. We received one huge zucchini, a few smaller yellow squash, 10 (!) cucumbers, dill, leeks, and kohlrabi. I’ve been putting most of it in salads, including that of the potato variety, but the bulk of the zucchini + squash went into this creation.
Zucchini Squash Flatbread
1 large flatbread or pizza dough, homemade or store bought.
1/2 cup mozzarella cheese, grated
1 large zucchini, thinly sliced
2-3 small yellow squash, thinly sliced
1/2 leek, thinly sliced
2 tablespoons dill, roughly chopped
1/2 cup feta cheese, crumbled
salt, to taste
pepper, to taste
Pre-heat oven to 400 degrees.
Sprinkle cornmeal on a large baking sheet.
Roll out flatbread dough into the shape of the baking sheet and transfer onto the cornmeal.
Using your fingers, make dimple marks evenly across the dough. Drizzle with a generous amount of olive oil, letting it pool in each of the dimples.
In a large bowl, carefully mix the mozzarella, zucchini, squash, and leeks with the dill and about two tablespoons of olive oil. Season with desired amount of salt and pepper.
Top the flatbread with even amounts of the mozzarella, zucchini, squash, leek, and dill mixture and then crumbles on the feta cheese.
Place in oven and bake until crust begins to brown and veggies are cooked all the way through, about 25-30 minutes.
Cut into squares and enjoy!
Time: 45 minutes