(Serves 4)
When summer gardens are overflowing with fresh zucchini and yellow squash, this easy flatbread pizza is one of my favorite ways to put that fresh produce to good use. Using store-bought flatbread crusts means you can have a delicious homemade pizza without a lot of fuss, making it perfect for busy weeknights. Topped with creamy goat cheese, melty mozzarella, sweet cherry tomatoes, and fresh herbs, this white pizza is light, flavorful, and a delicious way to celebrate the best flavors of the season. Even better, you can prep the vegetables ahead of time, so dinner comes together in no time.
You Will Need:
- 14.1 – ounce package flatbread crusts, 2 pieces
- 1 medium zucchini
- 1 medium yellow squash
- 2 cloves garlic
- ½ cup cherry tomatoes
- Olive oil, for brushing
- 1 – 2 teaspoons Italian seasoning
- 2 cups shredded mozzarella cheese
- 10 ounces fresh goat cheese, crumbled
- Fresh basil and parsley, for topping
- Kosher salt and black pepper
Instructions:
- Slice the zucchini and squash into 1/4-inch slices. Peel and finely chop the garlic. Halve the cherry tomatoes.
- Preheat a large skillet with olive oil over medium high heat. Add the sliced zucchini and squash to the pan, season with salt and pepper, and cook for 3-5 minutes on each side until they are browned in spots, but not too soft.
- Add the chopped garlic to the pan and cook for another minute. Remove from heat and set aside.
- Preheat oven to 400 degrees.
- Brush the flatbread crusts with olive oil.
- Sprinkle about 1/3 of the goat cheese over the flat breads, then spread the mozzarella on top. Sprinkle the top with Italian seasoning.
- Lay the zucchini and squash slices over the flatbread and place the tomatoes in between.
- Top with the remaining goat cheese, season with salt and pepper.
- Bake the pizzas for 10-12 minutes on a large sheet pan, until the cheese is melted and the edges are golden.
- Top with parsley and basil and serve.
Notes:
If you prefer a crispy crust, cook the pizzas directly on the oven rack and reduce the bake time.
Don’t slice the zucchini and squash too thin, they will get too soft and break down, leaving the pizza watery.
To Make Ahead:
Slice and cook the zucchini and squash as directed. Once cooled, transfer to an airtight container and refrigerate for up to 2 days. When ready to bake, pat the vegetables dry with a paper towel to remove any excess moisture, then assemble and bake as directed.
