Flat bread is a great way to use the abundance of fresh vegetables available right now to prepare a quick and delicious meal or appetizer. We've got pizza dough at The Smithy, so we have everything you need to throw this together. It is impressive to make when you have guests, as it's easy enough for you to enjoy a glass of wine and casually chat with everyone while you cook and it's beautiful when you pull it out of the oven.
1 package pizza dough
½ pint cherry tomatoes
2 cloves garlic
1 package feta
flaky salt, such as Maldon
½ bunch basil
Divide dough into quarters and let rest 15 minutes on a lightly floured surface. Meanwhile, cut the cherry tomatoes in half, thinly slice the zucchini and mince the garlic cloves. Crumble the feta.
Preheat a pizza stone in the oven or on a grill to 450˚ Fahrenheit. Role the quarters of dough out as thinly as possible. Don't worry too much about what shape they end up; square, ovals, etc. are all fine. Having them end up a bit misshapen only adds to the rustic appeal when they're finished. Rest them for another 15 minutes and then give them a final rolling out to ensure they are as thin as possible. (Resting them allows the gluten to relax which helps prevent them from springing back into smaller shapes.) Poke any bubbles in the dough with a fork to burst.
Lightly drizzle the dough with olive oil and spread the zucchini slices evenly among the pieces. Divide the tomatoes and garlic between the 4 pieces and scatter evenly. Scatter the feta evenly across all pieces of dough, give another light drizzle of olive oil and sprinkle with a bit of flaky salt.
Bake on the hot pizza stone until golden brown and dough is cooked. Depending on the size of your pizza stone, you may only be able to bake one or two flat breads at a time. While the flatbread is cooking, roughly tear the basil. As soon as you take the flat bread out of the oven, scatter with torn basil, cut into quarters and serve.
Serves 6 as an appetizer or 4 as a light lunch.