Grilled Flatbread with Summer Squash
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 35 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 50 milligrams
- Sodium
- 1968 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 4 grams
- Protein
- 20 grams
- Sugar
- 5 grams
- Total: 35 min
- Active: 35 min
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.