Potato Zucchini Flatbread

This is not a post about a pizza (or, yes, flatbread) crust made out of unconventional ingredients.

Though I still want to try that cauliflower crust that everyone talks about…

No, this is a post about an easy, delicious, traditional-style crust (as traditional as I ever get with these kinds of things) flatbread.

There are extra carbs on this flatbread.  Well, and vegetables.  So basically it’s a wash, nutritionally speaking.

Oooooh, flatbread, you FANCY.

Obviously I did not make my crust from scratch.

I didn’t even “make” it at all, technically speaking.

I have a deep seated love for Trader Joe’s frozen naan and I don’t care who knows it.

But that being said, feel free to sub in the crust of your choice and just pre-bake it like normal to set it up before adding the toppings.

Potato Zucchini Flatbread
serves 1

1 piece of frozen naan, or any individual size pizza crust, pre-baked
about 1/3 of a zucchini
2 small fingerling potatoes
olive oil spray (or any cooking spray)
1/4 t garlic powder
1/4 t dried rosemary (or 1/2 t fresh)
salt+pepper to taste
1/2 oz freshly grated parmesan cheese

1. Preheat oven to 425º.
2. Slice potatoes as thinly as possible, lengthwise.  You want to aim for the slices to be almost paper-thin.
3. Slice zucchini into coins, about 1/8-inch thick.
4. Spray a small pot or skillet with olive oil spray, heat over medium heat and add potato, zucchini and a pinch of salt.  Saute for 3-4 minutes until vegetables just begin to turn slightly golden brown.
5. Add a few tablespoons of water to the pan and allow vegetables to steam until water has evaporated and vegetables are soft.
6. Spray naan (or pre-baked crust) with olive oil spray.
7. Arrange potato slices in a single layer on crust. Repeat with zucchini.
8. Sprinkle with parmesan, garlic powder, rosemary and pepper (and additional salt if desired, being aware that the cheese will contribute a good amount of saltiness as well).
9. Bake for about 10 minutes until cheese is bubbly and just begins to turn golden brown. Allow to cool 2-3 minutes and slice as desired.

Just to be clear, the only reason that I’m calling this a flatbread rather than a pizza is because it’s fancy.  And doesn’t have any sauce.  And ROSEMARY.

You could also probably get away without steaming the vegetables if you’re really crunched for time (and by “crunched for time”, I mean hungry), I just like the way they sort of melt your mouth when they’re pre-softened.

And then I went and made this even fancier by slicing it into dignified little slices.

I can’t even take all the fanciness.

Though, I can assure you, the speed with which I consumed this was anything but fancy.

Let’s just say that Fat Bastard and his turkey legs ain’t got nothin’ on me.

9 thoughts on “Potato Zucchini Flatbread

  1. CPK used to have a pizza with potatoes on it…carb heaven. Not sure why all the good pizzas go away?

    TJ’s naan…I feel your love for them.

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