Zucchini and olive flatbread

Recipe by:
Giada De Laurentiis

Tested

Watch Everyday Italian
Saturday the 2nd, at 09:20

Prep: 8 mins

Cook: 27 mins

Serves: 4

Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

Plain flour, for dusting

450 g pizza dough

1 tbsp extra-virgin olive oil plus extra, for drizzling

1 large (225 g) courgette, trimmed and cut into ¼ cm slices

2 tbsps chopped fresh oregano leaves, divided

115 g shredded mozzarella

225 g grated Pecorino Romano

115 g pitted sliced black olives

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Method

Zucchini and olive flatbread

1) Place an oven rack in the lower third of the oven. Preheat the oven to 230 degrees C.

2) On a lightly floured work surface, roll out the dough into a 30 cm circle. With a pastry brush, brush 1 tbsp of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.

3) Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.