Zucchini Flatbread with Onions, Arugula & Goat Cheese
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 1 tsp active rapid rise yeast
  • ½ cup warm water
  • ¼ tsp sugar
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ½ cup whole wheat flour
  • ⅔ cup all-purpose flour
  • 1 tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 1 medium zucchini, thinly sliced
  • ½ cup hummus
  • ½ cup arugula
  • ¼ cup crumbled goat cheese
  • Pepper, to taste
  1. Add the yeast, sugar and water to a stand mixer with hook attachment. Let proof for 10 minutes (should be foamy).
  2. Add the salt and olive oil, then turn on the mixer and mix on low speed.
  3. Slowly add the flour little by little.
  4. Continue to mix the dough for 5 minutes to "knead" it.
  5. Gather the dough into a ball and set back into the mixing bowl. Cover with a towel and let stand 1 hour.
  6. In the meantime, heat the olive oil in a skillet over medium heat.
  7. Add the onions and cook until soft, about 10 minutes, stirring occasionally.
  8. Remove the onions and set aside in a separate bowl.
  9. Add the zucchini and cook until browned on both sides, then remove from heat.
  10. Preheat a grill pan or indoor grill.
  11. Once the dough is ready, separate into four balls and roll out on a floured surface into a thin square or circle.
  12. Transfer to the grill and cook on both sides until dark lines from the grill appear, and bubbles start to form in the dough (about 5 minutes on each side). Puncture with a fork to release the air inside and flatten.
  13. Top with hummus, then add the onions, zucchini, arugula, goat cheese and black pepper.
Makes 4 flatbreads
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/zucchini-flatbread-with-onions-arugula-goat-cheese/