INGREDIENTS
- 10–12 inch thin crust pizza or flatbread
- Olive oil to sauté and to drizzle
- 1/2 cup half-moon sliced red onions
- 1/4 tsp minced garlic
- 1/2 cup torn basil or herbs of choice
- 1/2 to 2/3 cup fresh diced tomatoes or canned tomatoes (drained)
- 1/2 cup sliced zucchini
- 1/3 to 1/2 cup sliced yellow squash (or other veggie of choice)
- Shredded leafy greens of choice (arugula, spinach, etc)
- 1/2 cup (2 ounces) crumbled feta or goat cheese
- Cracked black pepper
- Dash sea salt
INSTRUCTIONS
- Preheat oven to 220°C (425°F). Line a baking tray with non-stick baking paper. Place your flatbread in the oven and lightly toast (dried) for 5 minutes. Remove and set aside.
- Add a few tsp of olive oil to a pan and sauté your onions and garlic until tender and fragrant; about 2 minutes.
- Build your pizza! Mix your diced tomatoes with your torn herbs and spread evenly on the flatbread. Place the sauteed onion and garlic on top.
- Layer your vegetables on top starting with sliced zucchini, yellow squash, etc. Finish topping with the shredded greens and goat cheese
- Place in oven on center rack until edges are crispy; about 10-15 minutes.
- Remove and top with cracked black pepper, dash of sea salt, and drizzle with olive oil.
I made this for my birthday, along with a whole roasted branzino fish. They were both delicious and satisfying
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Original recipe: Cotter Crunch
Posted by Jasmine