Zucchini & Parmesan Flatbread with Roasted Pepper Sauce & Spiced Labneh Drizzle

Here’s a real breadwinner for you! Our trusty pizza dough is set to go the distance for this charming dinner. Just stretch it out to size, and spread the top with a blend of tomato sauce and roasted red pepper paste for a vibrant foundation. Build it up with sliced zucchini and Mediterranean-minded seasonings. Once it’s baked, all this flatbread needs is a garnish of spiced labneh and Parmesan shavings for the cheese factor. Baby greens and cold-pressed Italian vinaigrette make for a near-instant side salad.

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Step 1

Preheat the oven to 450°F. Set the dough aside to come up to room temperature. Thinly slice the zucchini crosswise. In a small bowl, combine the tomato sauce and roasted red pepper spread.

Step 2

On the back of a well-oiled sheet pan, stretch the dough out to a ½ inch thickness for a thick crust or ⅛ inch for a thin crust. Brush the dough’s edge with olive oil. Spread with the tomato sauce. Wipe out and reserve the bowl. Top with the zucchini, all but a pinch of the spices, a drizzle of olive oil and S&P.

Step 3

Bake the flatbread on the bottom rack of the oven, 16 to 20 min., until the dough is golden brown and the zucchini is cooked through.

Step 4

In the reserved bowl, make the spiced labneh by combining the labneh, remaining spices and 1 tbsp water (double for 4 portions). Transfer the flatbread to a cutting board. Drizzle with ¾ of the spiced labneh. Garnish with the cheese. Cut into squares.