Pesto Zucchini Flatbread

Summer is in full swing here in Kentucky which means our gardens, farmer's markets and even Krogers are fully stocked with local delicious fruits and vegetables.  My mother's garden grows zucchini overnight or so it seems recently thus I'm fortunate to get a regular share of the bounty.  I have a couple of my favorite summer squash recipes to share this week.  First up: a super simple flatbread/pizza... a great option for a quick weeknight dinner or the perfect starter for a casual get together.

1 recipe of your favorite pizza dough (I used the Pillsbury thin crust dough in the can)
2 small/medium zucchini, sliced thinly (1/8 of an inch if you have a mandoline)
1/4 cup of fresh or prepared pesto
3 tablespoons of olive oil
1 generous cup of shredded Italian cheeses (I used a blend of provolone, parmesan, and asiago from Sam's. Any combination of your favorites will do.)
1 teaspoon of fresh thyme, chopped  (optional)
the zest of one lemon (optional)
salt and pepper

Preheat the oven to 425 degrees.

Unroll or flatten the pizza dough on a cookie sheet.  (I put a tablespoon or so of corn meal down first to make the crust extra crispy and to prevent sticking but its not entirely necessary.) 

Mix the olive oil and pesto together is a small bowl.  Drizzle, spread or brush the pesto mixture evenly over the dough.

Next spread the cheese over the pesto.

Lastly lay the zucchini over the top in rows, slightly overlapping, and season with a bit of salt and pepper.

Bake for 12-14 minutes until the edges are golden brown.  Peek under the crust to be sure its golden brown as well so that it doesn't get soggy.

Sprinkle the top with the fresh thyme and lemon zest before cutting the flatbread into squares.  I like to cut small 2 inch by 2 inch pieces to serve as an appetizer.  Serve warm from the oven or even at room temperature with your favorite crisp white wine, a Pinot Grigio would be perfect. 

Next up: a summer vegetable farro salad and my favorite zucchini bread.  So check back soon!