Summer Garden Flatbread
Pairs Well With
1-pound store-bought pizza dough
3 tablespoons extra virgin olive oil
Green onions, white and pale green part only (see Note)
Leeks (see Note)
Yellow or red bell pepper
Cherry tomatoes, halved
Zucchini, thinly sliced
Black olives, pitted
Herbs: parsley, tarragon, thyme, fennel fronds
Preheat the oven to 475°F.
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 extra virgin olive oil, coat the bottom of a 12-inch round cake pan or spread the oil in a 12-inch circle on a rimmed baking sheet. Transfer the dough to the cake pan or baking sheet and flatten it into a 12-inch 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.
NOTE: 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.