Friday, 16 August 2013

Zucchini and Calabrese Flatbread Delight

This weekend I find myself as a temporary bachelor and, in the spirit of the moment, I decided that some form of pizza was the thing to be doing... with a twist. What I decided that might be interesting is a flatbread with some spicy Calabrese sausage, zucchini, and yellow peppers. I was very, very, right.

So, without further ado, I give you my Zucchini and Calabrese Flatbread discovered only just tonight...

Ready for the Oven (pardon the deadly harsh iPhone shot)

Ingredients

  • 1 small (or part) zucchini sliced thin
  • 1 small yellow pepper cut into rings
  • Calabrese sausage thinly sliced
  • Ementhal cheese, grated to desired amount
  • Clove of garlic, minced
  • Crushed tomatoes
  • Large flatbread
  • Fresh chopped oregano
  • Fresh chopped basil
  • Fresh chopped thyme
  • Salt to taste
  • Pepper to taste
  • 1 tbsp Olive oil

Directions

Preheat oven to 425 degrees.

In a small skillet over high heat, sauté zucchini in olive oil, with some fresh oregano, salt, pepper, and garlic. Not too long, just enough to soften the zucchini.

On the flatbread, spread the crushed tomato thinly (you really don't need a lot, trust me), salt and pepper that to taste. Sprinkle with oregano, basil, and thyme.  Layer on sausage, zucchini, and pepper rings. Lightly cover with the grated cheese.

Place on a pan (preferably an already heating pizza stone instead) in the oven and allow to bake for 8 minutes or so. The cheese should be thoroughly melted and the edges of the flatbread should be crisp.

Grab a beer and enjoy!

Very tasty result



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