Is there anything more fun than experimenting with pizza toppings? I think doing so in the spring. I love salty kalamata olives, sweet and tangy sun-dried tomatoes, and vegetal zucchini paired with mozzarella cheese and red onion. Enjoy!
1/4 cup kalamata olive, sliced
4 ounces sun-dried tomatoes
4 ounce ball of mozzarella, shredded
1 red onion, sliced
1 zucchini, sliced
1 pound pizza dough ball
olive oil, salt, pepper
flour, for dusting work bench
Preheat oven to 500 degrees F. Place dough on a lightly oiled rimmed baking sheet and set aside to come to room temperature.
Heat 1 tablespoon oil in a large skillet over medium-high. Add onions and cook, stirring occasionally, until slightly softened. Add zucchini and cook, stirring occasionally, until zucchini is softened and onions are well browned. Season to taste with salt and pepper. Set aside.
On a lightly floured surface, roll or stretch dough into an 8x12-inch rectangle. Carefully transfer to baking sheet.
Top dough with zucchini, onions, and mozzarella. Bake on lower oven rack until cheese is bubbling, about 8–10 minutes. Remove from oven and sprinkle sun-dried tomatoes over top. Bake on lower oven rack until crust is golden-brown, about 5 minutes more.
Transfer veggie flatbread to a cutting board and sprinkle olives over top. Cut into wedges and serve. Enjoy!