Shredded: a fad that has survived the tests of time. Sorta. Shredded Jeans. (a la Poison) Shredded Sweatshirts. (a la Flashdance) Both items have made a comeback (for better or worse).
Shredded Food
Now, that has always been "in" - and never more apparent than in this meal. (Trust me, if I could have shredded the crust and gotten away with it, I would have).
This flatbread is a great way to use some in season vegetables either from your own garden or fresh from your neighborhood market!
Shredded Zucchini and Parmesan Flatbread
Yields: 4 servings
Ingredients:
- 2 cups zucchini, shredded and pressed between paper towels to remove excess moisture
- 1 & 1/2 cups Parmesan cheese, shredded
- 1 red bell pepper, diced thinly
- 1/2 cup onion, you guessed it: shredded
- 2 tomatoes, sliced
- 1 cup buttermilk
- 1/4 cup sour cream
- 1 TBS Paprika
- Extra-virgin olive oil
- 1 TBS All-Purpose flour
- Salt and Pepper to taste
- 1 lb pizza dough
Directions:
- If using a grill (which I highly recommend): Get your grill started (if it's charcoal, if you have a gas grill, skip this!). If using an oven: Preheat to 400 degrees and prepare a pizza pan with olive oil, or use a baking stone (best option for the oven!)
- For your sauce- saute the shredded onions in 1 TBS of olive oil over medium heat until translucent (3 to 5 minutes). Add the flour, whisking quickly. Add the milk and sour cream, whisking until combined. Bring to a boil, reduce and simmer for 10 minutes. Set aside.
- For the toppings- in a medium bowl, combine the pepper, Parmesan, and zucchini. Stirring until well combined. Set aside.
- Roll out your dough to 1/2 inch thickness. Put 1 cup of the sauce on the dough and place the zucchini mixture on top. Finish it off with some tomatoes.
- If using a grill: cook for approximately 7 to 10 minutes, keeping an eye on it, so it doesn't burn! If using an oven: bake for 15 minutes.
Comments