Cheesy Zucchini and Soppressata Flatbread – Recipe!

Flatbread made at home during the week is such a cinch, especially if you use a store-bought pizza dough.  There are several pizzerias or grocers that sell already made dough that stretch into the best flatbread in a jiffy.  This no-sauce cheesy zucchini and soppressata flatbread is super tasty and made with mozzarella and ricotta cheeses, for an outstanding creamy consistency that melts in your mouth and highlights summertime zucchini.  Soppressata is a spicy salami that you can buy already sliced and then run your knife through to create matchstick pieces to sprinkle over the top.  After baking in a hot oven on a sheet pan — the crust is crunchy, the center is soft and gooey, and the those salami slices slightly crisp on top – pizza perfection.

I used Trader Joe’s already made dough that’s sold in the refrigerator section of the grocery store.  I first dusted my countertop lightly with flour and then pushed the dough starting from the center until wide enough to hold upright and let naturally stretch from my hands into an oblong circle.  A fresh ball of mozzarella slices into 1/4 inch circles and some whole-milk ricotta cheese are the sauce, which melts over top for a super creamy consistency.  One fresh zucchini sliced and placed on top of the cheese comes next, then the soppressata stick slices.  Using a sheet pan is the easiest way to bake a flatbread in the oven, especially if you don’t want to invest in a peel or pizza stone.  After 20 minutes, you have yourself one of the tastiest weeknight meals around.  It’s flatbread night.

Ingredients

16 ounce pizza dough

8 ounces fresh mozzarella, sliced

4 ounces whole milk ricotta cheese

1 medium zucchini, sliced

4 ounces soppressata salami, slices

2 sprigs fresh oregano, optional

red pepper flakes, optional

salt and pepper

olive oil for drizzling

(Serves 4-6)

To Prepare:

1. Preheat oven to 450 degrees.  Stretch dough into a 9 X 12 oblong circle and place on an oiled sheet pan.
2. Top with sliced mozzarella and dollops of ricotta cheese, then zucchini slices.  Sprinkle with salt and pepper.
3. Slice soppressata slices into thick matchstick pieces and place on top.  Drizzle lightly with olive oil.
4. Bake for 18-20 minutes, or until crust is golden brown and center is lightly bubbling.  Remove and let rest 3 minutes before slicing.  Sprinkle top with fresh oregano leaves and red pepper flakes, if desired.  Enjoy!