A Squared: What's For Dinner Wednesday: Zucchini, Caramelized Onion & Ricotta Flatbread

Wednesday, February 13, 2013

What's For Dinner Wednesday: Zucchini, Caramelized Onion & Ricotta Flatbread

It's Ash Wednesday-- that means no meat in tonight's WFDW meal and it also means I have 40 days of no swearing ahead.  Will let you know how that goes.

Pizza is a great dinner option if you're looking for something meatless, but still satisfying. Pizza night is always a great night at our house, but I get bored going the traditional tomato sauce and cheese route too often.  This week I decided to try something a little different and the results were delicious.  It's a meatless white pizza, but definitely hearty enough that my husband didn't miss his pepperoni too much.  It is also made on Naan so there is a lot more topping than crust here and it's the cheese and veggies that really shine on this pizza.

Be sure to use my moisture drawing trick on the zucchini here.  The ricotta is moist enough, so you certainly don't want to add any more moisture to this pizza when you are baking it.

  • 1 Tbs. cornmeal
  • 2 Naan flatbreads *in my grocery store bakery section they are sold in packages of two
  • 1/2 Tbs. extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 small zucchini, thinly sliced crosswise
  • Salt and pepper
  • 1/2 Tbs. butter
  • 1 small yellow onion, thinly sliced
  • 1/2 cup part skim ricotta
  • 1 tsp. fresh oregano, chopped
  • 1/3 cup grated Parmesan cheese
Preheat oven to 375 degrees.

Layer two paper towels on a flat surface and arrange sliced zucchini on top.  Sprinkle each zucchini slice with salt and cover with an additional paper towel.  Allow the zucchini slices to sit for 15-20 minutes.  You should start to see the paper towel fill with moisture and if the top towel becomes too saturated, discard and replace with another sheet as often as needed.

Meanwhile, sprinkle cornmeal on a large baking sheet and place flatbreads on top.  In a small bowl stir together olive oil and garlic. Brush the tops of the Naan lightly with the garlic olive oil and then bake for about 8 minutes.  Remove from oven and allow to cool slightly.

Heat a skillet over medium heat and add butter.  Once melted, add onions and a pinch of salt and cook, stirring often, until the onions are soft and slightly browned, about 10 minutes.  Remove onions from heat and set aside.

Spread the ricotta evenly over the top of both Naan flatbreads and then season with salt and pepper, to taste.  Sprinkle oregano on top and then arrange zucchini slices over the top, allowing each slice to slightly overlap the next.  Arrange caramelized onions over the zucchini layer and then sprinkle Parmesan over the top.

Bake for 10-12 minutes or until zucchini softens and cheese is melted.  Remove from oven, cool for a few minutes, and then cut into slices.

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