Zucchini Flatbread
This bright easy, seasonal appetizer is great for cocktail parties or a perfect match of Italian white wine tastings. Serves 8. Enjoy!
INGREDIENTS
1 16-ounce package whole wheat pizza dough
2 cloves garlic, minced
2 zucchinis
2 scallions, chopped
1 cup grated Parmesan, preferably Parmigiano Reggiano
1 tablespoon pine nuts (pignoli)
2 tablespoons extra virgin olive oil (EVOO)
pinch of salt
PREPARATION
Preheat oven to 425°F.
Roll out or stretch dough into a large thin rectangular or oval shape place on a parchment paper lined baking sheet.
Brush with EVOO, then sprinkle with salt and garlic.
Using a veggie peeler, make ribbons from the zucchini, and lay them on the prepared dough, overlapping a bit.
Sprinkle Parmesan over zucchini.
Sprinkle the pine nuts and ¾ of the scallions on top.
Bake for 15-20 minutes, until golden brown.
Sprinkle remaining scallions, cut into small strips.
Serve warm or at room temperature.
