Tuesday, July 16, 2013

Heirloom Tomato & "Golden Egg" Squash Flatbread

I always make lots of pizza dough when I make it, if you are going to go through the trouble of making homemade dough you might as well make double batches. I freeze the leftover dough in small balls of dough and thaw them for weeknight meals. You can use them for pizza, cinnamon rolls or flatbread. Flatbread is a great addition to any dinner, you can dip it in soups, serve it alongside salads or for breakfast with eggs, a great way to include veggies for breakfast. This particular flatbread was inspired by some local squash I bought at the farmers market. It was called "golden egg" squash and it tastes a lot like summer squash, but without the tough seeds. The skin was soft, no need to peel, you would be able to use it in any dish that you use zucchini. It looked and tasted just gorgeous with my local heirloom tomatoes. I bought a tomato the size of my daughter's head that was a faint yellow and tinged a peachy orange on the edges. The squash was sweet and the tomato was tangy so they were a perfect pair. Sprinkled with salt, herbs and parmesan cheese, drizzled with olive oil and then browned in a very hot oven, it was the ultimate taste of summer. It was Fresh and comforting!

This recipe makes one medium size flatbread, that can serve 6.


1/4 of my homemade pizza dough recipe, click the link to get my recipe.
1 Small golden egg squash, sliced into thin rounds, zucchini or other squash can be used.
1 Medium organic heirloom tomato, sliced into thin rounds.
2 Tbsp extra virgin olive oil
2 Cloves organic garlic, minced or grated.
2 Tbsp dried, organic Italian herbs
Sea salt & fresh ground pepper, to taste.
1/4 Cup parmesan cheese


Preheat oven to 400 degrees F.

Roll out the dough on a floured surface, I like to keep it in a circle like a pizza.

Brush 1 Tbsp of olive oil onto the dough, spread out the garlic and top with the squash and tomato.

Brush with more olive oil on top of the vegetables, sprinkle with herbs, salt, pepper and parmesan cheese. Bake for 10-12 minutes or until the topping and crust is golden brown. Slice like a pizza and serve! Makes a great dipper for tomato soup, alongside salad or dipped in creamy egg yolk!

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