Name: Grilled Flatbread with Summer Squash
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1/2 red onion, very thinly sliced; Juice of 1/2 lemon; Kosher salt; 1 pound pizza dough, thawed if frozen; All-purpose flour, for dusting; 2 large or 3 medium zucchini and/or yellow squash, sliced about 1/4 inch thick on an angle; 5 tablespoons extra-virgin olive oil; 1/4 teaspoon red pepper flakes; 2 tablespoons plus 1 teaspoon za’atar; 1 1/2 cups shredded low-moisture mozzarella cheese; 1/2 cup crumbled feta cheese; 1 cup fresh cilantro

Directions

Preheat a grill to medium. Combine the red onion, lemon juice and a big pinch of salt in a medium bowl; toss well. Cut the pizza dough into 4 pieces. On a lightly floured surface, press one piece of dough with your fingertips to make a 4- to 5-inch round, then roll out into an 8-inch round. Repeat with the remaining dough.
Combine the zucchini and/or yellow squash, 2 tablespoons olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl; toss well to coat. Grill until well marked and tender, 2 to 3 minutes per side. Remove to a plate.
Combine 2 tablespoons za’atar, a pinch of salt and the remaining 3 tablespoons olive oil in a small bowl. Grill the dough rounds until marked on the bottom and starting to bubble up in spots, about 3 minutes. Flip the dough, brush with the za’atar oil and top with the mozzarella and zucchini and/or squash. Cook until the dough is marked on the bottom and the mozzarella melts, about 3 minutes.
Remove each flatbread to a plate, scatter the feta and red onion on top and sprinkle with the remaining 1 teaspoon za’atar, a pinch of salt and the cilantro.

Photograph by Andrew Purcell

Grilled Flatbread with Summer Squash

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