This Zucchini Flatbread is one of my favorites! The crust is crispy, while the mascarpone and mozzarella cheeses add a nice creaminess that don’t over power the delicate flavor of the zucchini. Lastly, I sprinkle a little fresh thyme over the top of the pizza. It adds a nice earthy herbaceousness to the flatbread.
Eating this Zucchini Flatbread in Italy
Joe and I had a pizza very similar to this the very first time we went to Italy. We had a wonderful tour guide, Cecilia. She took us to her family’s vineyard, Tenuta Le Veletta, in Orvieto, Italy. The vineyard has been in her family for over 150 years, but was founded in the Etruscan period (over 3,000 years ago). It is a beautiful property with an old wine cellar under the main house and a pretty little church. The Jesuits built the church when they owned the property in the 1800s.
We tasted the outstanding wine produced on the vineyard. Each wine paired beautifully with a wonderful cheese, meat, zucchini pizza, or Torta della Nonna (Grandmother’s cake). It was such a memorable experience! When we went back to Italy nine years later, we were able to visit with Cecilia at the vineyard and enjoy the wine and food once again. Needless to say, every time we make this flatbread, we think of our dear friend Cecilia and her family’s fabulous vineyard.
This flatbread is easy to make
You can use homemade pizza dough or fresh store bought dough, if you prefer, to make this flatbread. I bake the dough on the bottom rack of the oven with a little olive oil and salt. When its close to being done, I pull it out of the oven and add the toppings. Then I finish it for just a few more minutes in the oven until its nice and golden. It is that quick and easy!