Feta And Zucchini Farinata Pizza Gluten Free Italian Flatbread Recipes

VEGGIE LOVERS FLATBREAD PIZZA (GLUTEN FREE)

Steps:

• Preheat oven to 220°C (425°F). Line a baking tray with non-stick baking paper. Place your flatbread in the oven and lightly toast (dried) for 5 minutes. Remove and set aside.
• Add a few tsp of olive oil to a pan and sauté your onions and garlic until tender and fragrant; about 2 minutes.
• Build your pizza! Mix your diced tomatoes with your torn herbs and spread evenly on the flatbread. Place the sauteed onion and garlic on top.
• Layer your vegetables on top starting with sliced zucchini, yellow squash, etc. Finish topping with the shredded greens, goat cheese, seasoning, and fresh herbs.
• Place in oven on center rack until edges are crispy and cheese is melted; about 10-15 minutes.
• Remove and top with cracked black pepper, dash of sea salt, and drizzle with olive oil.
• Optional crushed red pepper chili flakes to top.
• Feel free to add in extra herbs on top or cooked diced protein when you add your cheese. You can add your shredded salad last with the cilantro if you rather have the ingredients more crisp!

FARINATA (ITALIAN FLATBREAD)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
• Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
• Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
• Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
• Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

SAUTEED ZUCCHINI WITH FETA

Steps:

• In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.

ZUCCHINI-FETA PIZZA

Steps:

• Heat oven to 425ºF.
• Place pizza crust on pizza pan; pat to 12-inch round. Brush with dressing. Bake 5 min. Top with vegetables and cheese.
• Bake 10 min. or until edge of crust is lightly browned and cheeses are melted.
• Top with basil and pepper.

ZUCCHINI AND FETA APPETIZER

Steps:

• Boil a large pot of salted water (not the dead sea, but put in a couple of TBSP of salt).
• Cut the zucchini in half, lengthwise. Use a teaspoon to scrape out the seeds, to form a little canoe, if you will. Blanche the halves in the boiling water for a minute, remove and let drain on a paper towel for a few minutes.
• Pre-heat your broiler/grill on high.
• Fill each "canoe" with feta cheese (you don't have to use the whole cup up, but put a good amount in each) and broil for a couple of minutes. When the cheese has turned a little brown in spots, remove from the broiler.
• Drizzle each with a TBSP of olive oil, a sprinkle of pepper and salt if you like, and serve with crusty bread (I like ciabatta, rubbed with garlic and a little olive oil.).