Zucchini Flatbread

Zucchini Flatbread

What a yummy summertime recipe--fresh parsley, zucchini and green onions.  All combined on a healthier whole wheat crust with parmesan cheese and pine nuts.  The dough was the "100% Whole Wheat Bread, Plain and Simple" from "Healthy Breads in Five Minutes a Day."

I did make two changes, however:

• White whole wheat, instead of whole wheat flour, was used.
• Parmesan, not Parmesan-Reggiano cheese, was used. We might try this cheese next time, to see the difference.

This recipe was a bit more work.  The vegetables had to be chopped, grated and sauteed.  

The dough had to be rolled to 1/8" thick.  It was difficult to roll the dough onto my pizza peel, because of the position of the handle.  So I started let the dough stretch by grabbing the top and letting gravity pull it down.  As I went around the edges of the dough, it got pretty large.  There was some rolling at the end, on the back of a floured baking sheet, which is larger than my pizza peel. 

Next time I'll roll the dough out on parchment paper.  The parchment paper can be removed halfway through the baking.  

Here's a picture of the finished zucchini flatbread.  

Those cookies in the background are chocolate with white chocolate morsels.  I don't like to preheat the oven for 30 minutes and then bake at 450 degrees for just 15 minutes of baking!  I had some extra cookie dough left over from awhile back.  It was rolled into a log in was paper before freezing.  All I had to do was slice the cookies while the flatbread baked.


Energy saving and yummy recipes!

Dinnertime!

Handwise tips:  If you have hand pain, tendonitis, or arthritis or any other pain issues and want to make this recipe,

• Make the dough several days before you bake. The dough used, 100% whole wheat dough plain and simple, can be used up to 10 days after it is made! We still have some dough left, and can make this recipe again really soon.
• Grabbing the dough at one end, and letting it hang, really helped stretch the dough quickly.  By moving my hands around the edge of the dough, the "rolling out" of the dough went fast.

• Soak your tools in your empty dough bucket or a pan when you are finished using them.  That way, you can wash them easily later (or tomorrow!)  Give yourself the permission of time to clean up much later 

 

 

 

 

 

 

Followup:  I had some leftover dough, and tried rolling it out on parchment.  Several people in our HB5 group suggested that.  While I found it easy to roll out, it was difficult to remove the paper mid-baking.  Still, it was really tasty!

This bread is one of the breads from the "Healthy Breads in 5 Minutes a Day" book.

The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in this book.  To see what my HB5 baking buddies have made recently, check out The 18th HBin5 Bread Braid

Thanks for stopping by to visit!  Come back soon, I'll be baking again often.  I hope you will leave a comment below.

Judy