Summer Flatbread with Corn, Zucchini, and Pickled Peppers

When my friend Jenny first moved to Portland, I took her to Ken’s Artisan Pizza where we enjoyed some truly amazing cakes.

My favorite was a perfectly seasonal summer pizza topped with zucchini, corn, and pickled peppers. While Ken’s was topped with ricotta salad, I opted for a creamy, salty, and cheesy mix of fresh ricotta, parmesan, and mozzarella.

The dough is our Easy No-Knead Pizza Dough recipe, and it bakes up wonderfully chewy and bubbly. It’s even better if you can let it sit in the fridge for a day or two before making your flatbread.

I enjoy this flatbread on its own as an appetizer or paired with a simple green salad for lunch or dinner. It also goes well with a glass of dry white wine or a sparkling Pilsner.

Pizza vs Flatbread

In the debate about what constitutes a flatbread versus a pizza, you will sometimes see the explanation that flatbreads are made from unleavened dough while pizzas are made from yeast dough. However, this is not always the case.

Another “known” difference is that pizzas are often round while flatbreads tend to be oblong, but again, that’s not always the case. I’ve seen a lot of flatbreads made on pizza dough and they can vary in shape (as can pizzas).

One thing that makes flatbreads stand out most of the time is that they’re not made with your typical red sauce + cheese + toppings pizza combo. Usually, flatbreads are lighter on the toppings and lack a layer of sauce or are drizzled with olive oil.

How to shape flatbread

Shaping the pizza dough for these oval flatbreads is far more forgiving than trying to create a perfect round for pizza. The more irregular they are shaped, the more charming and rustic they end up looking. It’s also a fun activity for kids to get involved in the kitchen.

• Use plenty of flour to keep the dough from sticking to the board or your hands as you shape and stretch.
• To shape the dough, alternately tossing it and using a rolling pin until it relaxes and stretches to the desired size.

What’s in this flatbread!

Consider this recipe the base recipe. You can use it as a starting point for other ingredients. Here are the flavor combinations I like to use when making summery flatbreads.

Cheese: I like to mix up a cheese mix to top my flatbreads – the combination of mozzarella, ricotta and parmesan creates a nice balance. I also add garlic and basil to the cheese mixture for an even tastier base.

toppings: In summer, the vegetarian topping combination of zucchini, corn and peppers is unbeatable.

Pepper: The oil-filled pickles I sprinkle on top are a local Pacific Northwest brand called Mama Lil’s. Any pickled peppers work well – just go with whatever spice level you like. Commonly available sliced ​​mezzetta jalapeño peppers come in spicy and “tame” varieties, and you can find mild and hot versions of other pickled peppers as well.

Flatbread swaps and substitutions

This flatbread recipe is perfect for summer, but of course it can also be made with other combinations of seasonal ingredients. Get creative and use a combination of your favorite seasonal produce and it’s hard to go wrong.

• In the autumn: Swap chopped sage for basil and use diced roasted butternut squash and sliced ​​mushrooms for toppings.
• For the spring: Top your flatbreads with asparagus, peas and spring onions.
• For the winter: Try a topping of thinly sliced ​​golden potatoes, Gruyere cheese and thyme, and arrange slices of ham on the flatbread after baking.

How to store leftover flatbread

Just like leftover pizza, you can easily reheat leftover flatbread for lunch the next day. Refrigerate any leftovers in a tightly sealed container or wrapped tightly in plastic wrap. I wouldn’t keep it longer than a day or two as the crust can dry out if stored longer.

To reheat, I pop a few slices in the toaster for about five minutes until hot. You can also reheat leftover flatbread in a skillet on the stovetop over medium-low heat until heated through.