Zucchini and Olive Flatbread

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Excellent!! So delicious and nutritious and light!! Loved this! I will definitely make this again!

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Excellent appetizer or side item. It was easy and fun.

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My 11 year old daughter made this pizza over the weekend. It was absolutely delicious. I would make this again and serve it as an appetizer

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Love the zucchini and olive combo but the flavor is bland. If I make this again I'd add 2 crushed garlic cloves to the olive oil that is brushed onto the dough, and instead of Pecorino Romano I would substiute Asiago.

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Easy to make but not that flavorful.

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This was so easy and awesome! It was definitely the hit and topic of conversation for the dinner! Will make many times!

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Very, very good. I used fresh pecorino instead of mozzarella and added cooked pancetta along with the olives and cheeses. Yum.

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As much as I dislike playing with pizza dough I made this because it looked really good! They were easy to make (not I made them on a rectangle cookie sheet pan with sides in place of a round pizza pan and pretty good although I did feel like it needed something more in the flavor - not sure what will make again and experiment. Overall pretty good though.

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This was my first attempt at making a pizza with fresh dough, so I'm sure my thick and bread-like crust was all about me, not about the receipe! The topping was surprisingly delicious. Even my husband, who wasn't at all enthusiastic about trying this, said I should make it again and work on my crust.

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This flatbread is great on it's own, but even better with a couple little additions. I made my own dough, but loved the recommendation to brush it all over with olive oil, added zucchini and red onion, then baked at 450 for 18 mins. I then topped with mozzarella and goat cheese then popped back in oven for a few mins. When I took it out, I added some prosciutto di Parma (did not re-bake, just let it wilt, drizzled with high-grade olive oil, sprinkled with salt and pepper, and it was delicious! I did have to soak up a little bit of the excess water that came off from the zucchini with some paper towels, but no big deal. I think next time I make this I might infuse my finishing oil with some garlic. Bravo.