From Marisa Westbrook for Healthy Aperture; adjustments made for Intervale Food Hub members
- 14-ounce package of pizza dough, room temperature
- 2 tablespoons olive oil, divided
- 2 minced garlic cloves
- 1 zucchini
- 3/4 cup cherry tomatoes
- 1/2 teaspoon salt
- Fresh ground pepper for topping
- Fresh basil for topping
Allow your pizza dough to come to room temperature for 1 hour on the counter.
Preheat your oven to 400 degrees F.
On a greased baking sheet or a baking sheet lined with parchment, spread the pizza dough into a large thin rectangle. Bake the plain flatbread for 6 minutes.
Slice the stem off of the zucchini. Using a vegetable peeler, peel the zucchini lengthwise into ribbons. Slice cherry tomatoes in half if they are large.
Use your hands to flatten the dough if it has risen in pockets. Brush the pre-baked dough with 1 tablespoon of olive oil and the minced garlic cloves. Top with zucchini ribbons, cherry tomatoes, salt and fresh pepper.
Bake the flatbread for an additional 6 minutes. Drizzle with additional olive oil. Slice into squares and sprinkle with fresh basil before serving.