Courgette and Olive flatbread
Freshly baked flatbread topped with courgette and sprinkled with cheese, oregano, and black olives. A comfort dish straight from the Med.
Ingredients
Method
- Place an oven rack in the lower third of the oven. Preheat the oven to 230C/Gas 8.
- On a lightly floured work surface, roll out the dough into a 30cm circle. With a pastry brush, brush 1 tbsp of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the courgette slices in a single layer on top of the dough. Drizzle the courgettes with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown.
- Remove the bread from the oven, sprinkle with 1 tbsp of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.
- Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.
Rate this recipe
Overall Rating:
4.20
(17)
