We got beautiful heirloom tomatoes as part of the CSA this week, along with pretty little round yellow zucchinis. I am always amazed at how different heirloom vegetables look from what you are used to. The colors of the tomatoes are almost tie-dyed! :-)
I was also looking forward to using the fresh herbs from my windowsill garden so I came up with this seasonal flatbread recipe. The fresh herbs add the finishing touch! It makes the perfect quick meal, or even as an appetizer when entertaining friends. I made it last night after we had dinner, yes, after dinner! But I sliced it in half and packed it up in two 'to go' containers for a next day take-to-work lunchbox. A. was very excited! ...and I suspect ate part of his before lunch. :-)
You can substitute the vegetables or even the cheese for what you have in season. I'm already thinking of a fig and mascarpone version for Fall... yum!
HEIRLOOM TOMATO & YELLOW ZUCHINI FLATBREAD
1 round frozen pizza dough (defrosted)
1 giant heirloom tomato (I think our variety is called Brandywine)
1 round yellow zucchini
1 1/2 cups mozzarella
Salt & pepper to taste
Sprinkle of Parmesan
2 tbsp fresh herbs (I used a combination of basil, oregano, and chives)
Preheat oven to 425F.
Spread defrosted pizza dough on greased cookie pan in a rectangular shape. Don't worry, it doesn't need to be exact, just stretch the dough as much as you can without breaking it. Salt the dough lightly with salt.
Cook the dough in the oven for 8-10 minutes, or until you start getting a crust. Cool for 15 minutes.
When cool, drizzle a bit of olive oil on the dough. Then spread the cheese evenly on top. Arrange the slices of tomatoes and zucchini on top of the cheese. Dust lightly with Parmesan cheese. Add a bit of pepper, and sprinkle the cut herbs.
Cook for another 5-8 minutes until the cheese is melted. Place the oven on broil for a couple of minutes. Remove, and cool for 5 minutes.
Enjoy! ... or in this case: reheat an enjoy!