Vegetable Flatbreads with Stuffed Zucchini Flowers
Category: Yeasted Breads
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 250g |
| Water | 160g |
| Active Dry Yeast | 1g |
| Fine Salt | 5g |
| Zucchini | 170g |
| Red Bell Peppers | 120g |
| Tropea Red Onions | 130g |
| Extra Virgin Olive Oil | As needed |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Zucchini Flowers | 6 |
| Cow’s Milk Ricotta | 175g |
| Mozzarella Cheese | 50g |
| Anchovies in Olive Oil | 6 |
| Breadcrumbs | As needed |
| Pecorino Romano Cheese | As needed |
| Extra Virgin Olive Oil | As needed |
Instructions
Prepare the Dough:
- Begin by preparing the dough. In the bowl of a stand mixer, combine the Manitoba flour and active dry yeast. Mix at medium speed for about 30 seconds. Gradually add half of the water, pouring it in slowly, followed by the salt. Continue adding the water in this manner until the salt dissolves completely.
- Let the dough work in the mixer until it begins to form a ball around the dough hook. At this point, remove the dough from the mixer and transfer it to a lightly floured work surface.
- Knead the dough by hand for about 1 minute until smooth, then place it in a bowl and cover with plastic wrap. Allow the dough to rise until doubled in size, approximately 1-2 hours.
Prepare the Vegetables:
4. While the dough is rising, clean and prepare the vegetables. Remove the stem from the red bell pepper and shake out the seeds. Cut the pepper into large chunks (about 3-4 cm).
5. Trim the zucchini ends and cut it into quarters, creating triangles about 1 cm in width.
6. Peel and slice the Tropea onions into 1 cm thick rings. Separate the onion rings.
7. Heat a pan over high heat and sauté the vegetables (zucchini, bell peppers, and onion rings) for 1-2 minutes. Season with salt and stir occasionally to avoid burning. Once lightly cooked, transfer the vegetables to a bowl and set them aside to cool slightly.
Shape and Assemble the Flatbreads:
8. Once the dough has risen, transfer it to a lightly floured work surface. Roll it out with a rolling pin into a large rectangle approximately 15 cm tall and 50 cm long.
9. Cut the dough into 6 rectangular pieces, each about 8 cm wide. Place them on a baking sheet lined with parchment paper.
10. Top each rectangle of dough with a portion of the sautéed vegetables.
Prepare the Zucchini Flowers:
11. Now, clean the zucchini flowers by carefully removing the stem and the small peduncles at the base of each flower. Gently stuff each flower with a spoonful of ricotta cheese and an anchovy from the jar.
12. Cut the mozzarella into 4 small cubes and place one cube inside each stuffed flower.
13. Drizzle a bit of olive oil over the stuffed flowers.
Bake the Flatbreads:
14. After the dough has been topped with vegetables and stuffed zucchini flowers, bake in a preheated oven at 200°C (390°F) for about 15 minutes. The flatbreads should begin to firm up and lightly brown.
15. After 15 minutes, remove the flatbreads from the oven and carefully place the stuffed zucchini flowers on top of each flatbread. Return the tray to the oven and bake for an additional 5 minutes until the flowers are tender and the bread is golden.
Final Touches:
16. Once baked, remove the flatbreads from the oven. Drizzle with a little more olive oil, sprinkle with black pepper, and add a pinch of Pecorino Romano cheese for extra flavor. Serve immediately while still warm.
Enjoy the delicate flavors of sautéed vegetables and savory stuffed zucchini flowers on a soft, rustic flatbread. Perfect for a light meal or an appetizer for your next gathering!
