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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is something i've come up with since I started my semester study abroad in Florence Italy. It's sort of like a healthier and easier version of pizza. It works great for a light meal or snack depending what you put on it. I'm giving you the first recipe I tried but i've also tried tuna, atichokes, and fresh mozzorella. You can literaly do whatever you want! Ingredients:
1 flour tortilla (could use whole wheat) |
1 1/2 teaspoons olive oil |
salt |
pepper |
parmigiano-reggiano cheese |
6 sprigs fresh thyme |
onion |
1/4 cup thinly sliced zucchini |
pecorino cheese (optional) |
Directions:
1. spread olive oil on flour tortilla with the back of a spoon, make sure to cover the whole tortilla.
2. place the zuchini slices all over the top of the tortilla and grate some parmisiano eggiano on top.
3. place slices of onion on top of that.
4. sprinkle with salt, pepper, thyme, and more parmisiano regiano.
5. place a few small slices of picorino on top of everything.
6. heat oven to 200 degrees.
7. pop flat bread in for 10-15 minutes depending on how much crispiness you would like.
8. the flat bread should come out crispy brown on the edges and sturdy underneath.
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