Farmers Market Flatbread

Ahh summertime-the rock star of seasons when it comes to produce. On Saturday morning, I checked out my local farmers market and scored some beautiful things! Before I moved to LA, I imagined that it was a big and bustling city that couldn’t possibly offer markets that live up to the high standards set by the likes of Burlington, Vermont. I was proven wrong very quickly.

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There are markets offered all over the city bursting with fresh produce, prepared foods, crafted confections and cold brew coffee. Mine in particular had a huge selection of handmade jewelry, vintage clothing and records. The air was thick with the smell of herbs and spices coming from globally inspired food vendors. A jazz singer accompanied by a man playing the trumpet stood right in the center and radiated an upbeat market soundtrack. It reminded me of smaller scale SOWA in Boston. For a snack to walk around with, I got a brown rice ball stuffed with veggies and wrapped in seaweed from Mama Musubi. It was AWESOME!

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I grabbed some zucchini, tomatoes and red onion and instantly thought of all the different ways I could use them. I naturally landed on flatbread because that is one of my all time favorite foods and a great way to display these beautiful colors. Plus, dough is the perfect vehicle for any kind of topping. It can feed a crowd (or yourself) and usually appeals to a wide variety of diets.

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If you have a grill, I would totally grill the dough to give it a flame kissed flavor. I don’t have a grill, so I baked mine. I used this recipe from the Food Network for 100% whole wheat dough that turned out perfectly crisp and delicious. I brushed the dough with a little olive oil and fresh garlic just before baking.

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For the toppings, I cooked the red onion down in some balsamic vinegar for about 10 minutes.

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Then, I added my yellow bell pepper and chopped zucchini to the pan and sauteed for about 5-7 more minutes until the veggies are softened.

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I pre-baked the dough for about 8 minutes, then added my sauteed veggies, fresh chopped tomatoes, and some Tofu Ricotta. I baked it all again for 5 more minutes until everything was hot, topped with some fresh basil, seasoned with salt and pepper and poured some summa time wine!

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What are your favorite farmers market finds and how do you use them?

Farmers Market Flatbread

Ingredients

  • 100% whole wheat pizza dough
  • 1 tablespoon olive oil
  • 1 clove garlic, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup balsamic vinegar
  • 1 yellow bell pepper, diced
  • 1 small zucchini, cut into half moons
  • 3 large tomatoes (about 2-3 cups,) chopped
  • salt and pepper to taste
  • Tofu Ricotta
  • Fresh Basil, chopped

Instructions

  • Pre heat oven to 475°F. Make the dough according to recipe directions and brush with olive oil and chopped garlic before baking for 8-10 minutes until cooked but not browned. Set aside.
  • Heat a pan on medium heat. Add red onion and sautee for about 5 minutes until softened. Add balsamic and reduce on medium heat for about 5 more minutes until the liquid is gone.
  • Add zucchini and bell pepper to the pan, and sautee for about 5 more minutes until softened.
  • Spread sauteed veggies to pre-baked dough and top with tomatoes and tofu ricotta.
  • Bake for about 5 more minutes until toppings are heated through. Season with salt and pepper to taste and top with fresh basil.
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