I am new to the flatbread world and have a lot to learn about: if Gluten Free Flat breads exists and if they taste good and where to find them. For now, I am just using the regular flatbreads found in your grocery and they are not gluten free. We can make the rest of the flatbread dairy free and still delicious. 🙂 I am going to include 2 different recipes because I think seeing the similarities in building one can spark your creative juices and you will come up with some amazing creations of your own. This would be a fun dish to do with kids!
Preheat your oven to 450
wash and slice into moon shapes 1 zucchini…… cut 4 oz. of grape tomatoes in half….mince one garlic clove and zest and quarter one fresh lemon.
In a skillet:
drizzle of olive oil and over a medium heat, cook your zucchini till lightly brown and soft (5-6 minutes) season with salt and pepper….
While zucchini is cooking. combine tomatoes, garlic and a drizzle of olive oil and salt and pepper in a small dish.
In a second bowl: combine 4 Oz. of ricotta cheese, half the lemon zest, 1/2 tsp. olive oil and the juice from 2 lemon wedges and a sprinkle of salt and pepper
Bake you Flatbread on a parchment lined baking sheet. Place the flatbread on the sheet and spread the ricotta mixture evenly over the surface. Top with zucchini and tomatoes. Bake for 1-0-12 minutes
Top with sliced green onions, chopped parsley leaves, the remaining lemon zest and chili flakes if you like things spicier. Here is the coup de gras….. Drizzle 2 tsp. of honey over the top. (I am not a huge honey fan but I have to tell you…Do not skip this step. It pops all the flavors…adds a touch of sweet and LET”S EAT!!! )
PINEAPPLE BBQ FLATBREAD
Peel and thinly slice a red onion. Drain a 4 oz. can of pineapple chunks and save the juice. Add to the juice 2 1/2 tsp red wine vinegar, 1/4 of the sliced onions and a pinch of salt. set aside.
In a skillet:
add a drizzle of olive oil and cook the remaining onion..6-8 minutes.. Increase the heat a little and add the pineapple chunks and a drizzle of oil. cook for 2-3 minutes. Stir in 2 1/2 tsp of red wine vinegar and cook for 2 more minutes. sprinkle with salt and pepper
Brush the flatbread with oil and spread evenly with 4 TBL of your favorite BBQ sauce. Top with onions and pineapple and chopped poblano pepper and1/4 c. Dairy free cheese and 4 oz. of chao shredded cheese. You could use 1/4 c. Monterey Jack and 4 Oz. of fresh mozzarella if you are not dairy free.
Return to the oven till cheese is melted, 10-12 minutes and top with cilantro and the pickled onion you have sitting on your counter.
