Zucchini Shallot Flatbread

This flatbread is an easy and impressive looking appetizer. It can also be used to round out a light dinner or lunch (pair with a bowl of soup or salad). Toasted pine nuts add a great textural component to the finished flatbread and the lemon zest lightens things up a bit.

Yield: 1 flatbread, about 10 thin slices

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Recipe inspired by Bon Appétit’s Cheesy Zucchini and Red Onion Flatbread.

Ingredients

• 1 fresh pizza dough, homemade or store-bought, such as a bag of ready-to-bake pizza dough from Trader Joe’s (or 1 tube refrigerated pizza dough)

• About 1/2 of a large zucchini, thinly sliced on a mandoline (about 1/8” thick)

• 2 small shallots, thinly sliced on a mandoline (about 1/8” thick)

• About 3 oz. Boursin Garlic and Fine Herbs Cheese (a Gournay cheese seasoned with garlic and herbs), softened

• 1/2 cup finely shredded Parmesan, plus extra for garnishing

• 1-2 tablespoons extra virgin olive oil

• 1 lemon (for zesting)

• 1 tablespoon pine nuts, toasted

• Kosher salt

• Fresh ground black pepper

• Aleppo pepper (optional)

• Microplane (recommended)

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Lightly grease the paper with oil.

Roll the pizza dough out into a large rectangle (around 8” x 14”) and transfer to the greased parchment paper. Spread the softened Boursin cheese evenly over the entire surface, leaving about a 1/4” edge of crust (if the cheese is still too cold to spread easily, you can transfer it into a microwave-safe bowl and zap it for 10 seconds or less). Sprinkle 1/2 cup Parmesan cheese over the top of the Boursin.

Arrange the zucchini and shallot slices in alternating rows across the prepared dough (see photo above). Lightly brush the vegetable slices with olive oil and season with salt, black pepper, and a pinch of aleppo pepper.

Bake the flatbread for about 20-22 minutes (rotating the baking sheet halfway through if needed), until the edges of the zucchini begin to curl up, the shallot appears cooked, and the edges of the dough are lightly browned.

When the flatbread is finished cooking, transfer it to a cutting board and top with finely grated Parmesan cheese. Using a Microplane, zest the lemon over the top of the flatbread and sprinkle with toasted pine nuts. Cut the flatbread into thin slices to serve, making sure to get shallot and zucchini on each slice.