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Caramelized Zucchini Flatbread

01 December 2021 / Team Cuisine /
Difficulty
Easy
Preparation time
10 min
Cooking time
50 min

Instruction

1
Set up your oven on the Manual setting at 220 °C / 425 °F.
2
Slice your onion and zucchini to equal thickness then drizzle with olive oil before placing in the oven and cooking for 20 minutes. Remove from oven and allow to cool.
3
Remove your dough from the freezer and allow it to defrost for one hour at room temperature. Roll the dough thinly so it covers the entire oven tray. Drizzle a little oil on the roasting tray and place the dough on top.
4
Toss zucchini, onion, and 2 Tbsp. oil on a rimmed baking sheet; season generously with salt. Spread out in an even layer into corners of pan, taking care not to pile into the middle. Roast on top rack, tossing with a spatula once halfway through, until vegetables are well browned all over and tender, 25–30 minutes. Let cool.
5
Build your flatbread by evenly spreading out the onion and zucchini on the dough. Drizzle with olive oil and then dot the ricotta around the bread. Sprinkle the chili flakes over too.
6
Place your bread on the bottom rack of the oven to crisp the base for 10 minutes before moving it to the top rack to ensure the top is lovely and golden for a further 10 minutes.
7
To finish remove the flatbread from oven and add the basil, some lemon zest and parmesan cheese immediately while hot. Enjoy your dish!

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