Summer Squash Mini Flatbread

My plans for Labor Day involved a frittata, some “Mars” grapes, a big loaf of fresh baked bread, and a picnic near the water. Unfortunately my picnic companion didn’t get home until after sunset, and I wasted 5 cups of beautiful local spelt flour trying to rescue a wad of dough and make it into bread. We ended up with a late, intimate dinner of room temperature eggs and some biscuits, at the dining table. Still good, but not quite what we had in mind.

After that bread fiasco I decided that the “pizza crust” for this recipe had to be easy, no rise, and flatbread-y. I used a recipe Jeanine posted a while back ┬áto make some yogurt flatbread. Of course, I had no more spelt flour, so I had to use the whole grain pastry flour I had on hand. Between that and the 110% humidity we’ve got right now, I ended up using almost double the amount of flour called for. Still, it ended up turning out ok {phew!} so I’m thinking it might be time to go back to the drawing board on that bread loaf. Be on the lookout for the recipe. Eventually.

This recipe may look a bit time consuming, but a lot of the time is waiting around, checking email (or taking pictures) and it’s not too difficult. Plus, you end up with a no-fail, mini pizza kind of deal, with homemade crust. I used the pesto I had leftover from this, but you can use your favorite pesto here.

Summer Squash Mini Flatbread

Dough:
1/2 – 1 c. flour (spelt or whole wheat would be best, but I used whold wheat pastry)
1/2 c. yogurt
3/4 tsp. baking powder
1/4 tsp. sea salt

Toppings:
1/2 c. pesto
1 T. olive oil
1 small onion, thinly sliced
1 small summer squash or zucchini, sliced paper thin
a few oz. goat cheese (optional)
chopped fresh basil, for garnish

Combine all the dough ingredients in a bowl and mix until combined. Turn out onto a lightly floured surface and knead for a minute or so until smooth. Start with 1/2 of flour, then add more as needed to get rid of any stickiness. Wrap in plastic wrap and slip into the fridge for at least 30 minutes, preferably an hour.

While you’re waiting, slice those onions. Heat the oil in a skillet over low heat and cook the onions until brown and sweet, this could take up to 30 minutes, but don’t skimp, you’ll love that caramelized flavor. Set aside.

Preheat the oven to 450. Line a large baking sheet with parchment paper.

Once the dough is ready, unwrap it and place it on that floured surface again. Divide in half, then in half again to form 4 hunks of dough. Roll each piece out with a floured rolling pin and place them on the baking sheet. Spread some pesto on each piece, then top with the caramelized onions, squash and goat cheese. Slide into the oven for about 15 minutes, until the crust gets the faintest hint of brown.

Sprinkle each piece with some of the basil, slice and serve.

serves 2 as a main, 4 as an appetizer

4 Responses to “Summer Squash Mini Flatbread”

Read below or add a comment...

  1. Rachel says:

    Ah! This reminds me of how long it’s been since I made pizza and how much I miss it!
    I know exactly how you must have felt after your bread troubles. I have sworn off baking bread so many times out of frustration only to come back to it eventually when I’ve forgotten hard it is.
    I love your simple toppings – so nice to see something without tomatoes right now!

  2. kendra says:

    What a beautiful recipe. I love that your flatbread is a few simple ingredients. Definately making it tomorrow night- I have tons of yellow squash zucchini and tomatoes right now :)

  3. Hi, Elizabeth! We love your blog here at NoshOn.It- you have such an elegant approach to meatless eating! We were very interested in featuring you and this recipe on our site, but we can’t seem to find your email on your about or contact page. Send us an email and let us know if you’re interested in a feature!

Leave A Comment...

*