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Summer Garden Flatbread
Release your inner artist with a garden-themed flatbread designed by you. Make a “sketch” of the topping by laying out your design on a 12-inch round of parchment paper, then transfer the components to the surface of the dough just before baking. Choose vegetables that will cook through in 20 minutes; suggestions follow. Pair with California Pinot Noir or California Viognier.
Yield: 4 Servings
- 1 pound (450 g) store-bought pizza dough
- 3 tablespoons (45 ml) extra virgin olive oil
- Sea salt
- Green onions, white and pale green part only (see Note)
- Leeks (see Note)
- Sliced mushrooms
- Yellow or red bell pepper
- Red onion
- Cherry tomatoes, halved
- Zucchini, thinly sliced
- Black olives, pitted
- Herbs: parsley, tarragon, thyme, fennel fronds
Makes one 12-inch (30-cm) flatbread
- Preheat the oven to 475°F (250°C).
- Remove refrigerated pizza dough from its packaging and place in a lightly oiled bowl. Turn to coat with oil. Cover and let come to room temperature, about 1 hour.
- Using 2 tablespoons (30 ml) extra virgin olive oil, coat the bottom of a 12-inch (30-cm) round cake pan or spread the oil in a 12-inch (30-cm) circle on a rimmed baking sheet. Transfer the dough to the cake pan or baking sheet and flatten it into a 12-inch (30-cm) round with oiled fingertips; it will want to spring back. Let the dough rest 15 minutes, then flatten again with oiled fingertips.
- Create your garden design on the dough surface. Brush vegetables and exposed dough with remaining 1 tablespoon olive oil. Sprinkle lightly with salt. Bake until golden brown, about 20 minutes. Transfer to a cutting board and cut into wedges with a pizza wheel or chef’s knife. Serve immediately.
- If using green onions or leeks, blanch them first in boiling salted water until just tender, then chill in ice water. Squeeze to remove excess water and pat dry. Green onions take only about 1-1-1/2 minutes in boiling water; leeks may take 5 to 10 minutes, depending on thickness.