FOOD
SUMMER SQUASH & PROSCIUTTO FLATBREAD PREP & COOK TIME 30 MINUTES I SERVES 8 TO 10
650 g store-bought pizza dough 3 tbsp extra-virgin olive oil, divided ½ tsp Italian herb seasoning 1 green zucchini, thinly sliced 1 summer squash (yellow zucchini), thinly sliced Pinch each: salt and freshly ground black pepper 50 g prosciutto, torn into bite-sized pieces 125 g fresh buffalo mozzarella, torn into bite-sized pieces 2 tbsp chopped fresh chives Divide the dough in half. Roll or stretch out the dough on a lightly floured surface to make two 12" x 7" ovals. Transfer the dough to two greased rimless baking sheets. Brush each with 2 teaspoons of the olive oil; sprinkle with the Italian herb seasoning. Preheat the oven to 500°F. In a bowl, toss the zucchini and summer squash with the salt, pepper and 2 teaspoons of the remaining olive oil. Arrange the vegetables and prosciutto loosely on top of the dough, all the way to the edge. Bake until the flatbread is golden on the bottom, about 15 minutes. Let stand for 1 minute; top with the mozzarella and chives. Drizzle with the remaining olive oil; serve.
SUMMER SQUASH & PROSCIUTTO FLATBREAD
