Saturday, July 13, 2013

Summer Squash Eggplant and Cherry Tomato Flat Bread

Sometimes I am completely stumped on what to make for dinner.  I can even look on blogs, Pinterest and still not have a clue as to what sounds good to me.

When this happens, I just head to the store and in search of what looks fresh.  Today, Heinens had these beautiful summer squash and eggplant.  So when I saw these, I decided to make a vegetable flat bread.

A quick trip through the store to grab cherry tomatoes, goat cheese and whole wheat dough and I was all set.  The rest of the ingredients were in my pantry or garden at home so this all came together very nicely... and quickly!

Summer Squash Eggplant and Cherry Tomato Flat Bread
preheat oven to 425 degrees
1 ball of whole wheat bread or pizza dough
1 eggplant, sliced thin
1 yellow squash, sliced thin
1/2 cup cherry tomatoes, halved
3 tablespoons olive oil
3 cloves of garlic, finely chopped
fresh mozzarella, shredded
goat cheese, crumbled
parmesan cheese, grated
8 fresh basil leaves, thinly sliced

On a floured surface, roll out the pizza dough to fit a cookie sheet. Place dough on a parchment lined cookie sheet.  Set aside.

With a mandolin or knife, slice the eggplant and squash very thin.  About 1/8 inch thick. Slice cherry tomatoes in half.  Drizzle olive oil on dough and sprinkle garlic over the top.  Scatter mozzarella all over the dough.  Then top with eggplant, squash and tomatoes.  Crumble goat cheese over the top and finish by grating some fresh parmesan.

Place in oven and bake for approximately 15-20 minutes.  Remove from oven and top with fresh basil.  Let cool for 5 minutes then slice and serve.

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