Zucchini Flatbread with Onions, Arugula & Goat Cheese |
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Flatbread
- 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
Toppings
- 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
- Add the yeast, sugar and water to a stand mixer with hook attachment. Let proof for 10 minutes (should be foamy).
- Add the salt and olive oil, then turn on the mixer and mix on low speed.
- Slowly add the flour little by little.
- Continue to mix the dough for 5 minutes to "knead" it.
- Gather the dough into a ball and set back into the mixing bowl. Cover with a towel and let stand 1 hour.
- In the meantime, heat the olive oil in a skillet over medium heat.
- Add the onions and cook until soft, about 10 minutes, stirring occasionally.
- Remove the onions and set aside in a separate bowl.
- Add the zucchini and cook until browned on both sides, then remove from heat.
- Preheat a grill pan or indoor grill.
- Once the dough is ready, separate into four balls and roll out on a floured surface into a thin square or circle.
- 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.
- 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/
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