Zucchini Flatbread

Grilled Zucchini Flatbread
Serves 4-6

Grilled pizza is one of my favorite things to make during the summer. The dough has this unbelievably delicious (and easy to make) combination of crunchy crust and Neapolitan center. Top with whatever you find at the farmer’s market. I love thinly sliced zucchini or squash because they bake quickly (or can be eaten raw) and offer tons of color. Pair this with our 2021 Pinot Noir Laguna Vineyard with its jammy texture and hint of spice.  

1 pizza dough, room temperature
All purpose flour
2-3 tablespoons extra virgin olive oil, divided
1 small zucchini, thinly sliced
1 small squash, thinly sliced
Salt, to taste
½ lb. mozzarella cheese
Arugula, garnish
1 lemon
Grated pecorino or Parmesan cheese

Preheat grill to medium high heat. Shape dough into the size of a large sheet tray, using all purpose flour as need to form. Place dough directly on grill grated and grill for 3-4 minutes, rotating as needed to prevent dough from burning. 

Flip dough and reduce heat to low. Drizzle cooked side with a bit of olive oil and shingle zucchini and squash so that it covers the dough in a single layer. Season with salt, tear and evenly distribute mozzarella. 

Cover grill and cook for another 3-4 minutes until bottom of dough is cooked through and cheese is slightly melted. 

Remove from grill and garnish with arugula, lemon zest, lemon juice, and pecorino/parmesan. Cut and serve warm or at room temperature.