Crispy Oven-Baked Vegetable Flatbread

Name: Crispy Oven-Baked Vegetable Flatbread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Potatoes 7.1 oz; Carrots 5.3 oz; Zucchini 1 cup; Leeks 1.3 cups; Type 00 flour 1.7 cups; Extra virgin olive oil 4 tbsp; Breadcrumbs 8 tsp; Fine salt 0.8 tsp

Difficulty: Easy
Prep time: 15 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Crispy oven-baked vegetable flatbread built without dough, without yeast, and without kneading—just a bowl, a handful of fresh vegetables sliced very thin, and a few minutes of prep before something golden comes out of the oven. The base here is potatoes, carrots, zucchini, and leeks, but schiacciata di verdure is easy to shift around whatever you have on hand, seasoned with herbs or spices as you like.

Thin slicing is the one technique that matters: it lets the vegetables cook through while the edges and surface crisp up properly. Without leavening or dough to manage, it comes together fast enough for a weeknight dinner and holds up well for a buffet or packed lunch—good hot, good warm.

How to prepare Crispy Oven-Baked Vegetable Flatbread

To prepare the vegetable flatbread, first wash all the vegetables thoroughly under running water. Remove the base 1 and the outer part of the leek, then slice it thinly into rounds 2. Peel the carrots, trim one end and grate them using a coarse grater 3.

Trim the zucchini as well 4 and grate it the same way 5. Finally peel the potato and grate it too 6.

Collect the zucchini, carrots, potatoes 7 and leeks in a bowl 8, then add the salt 9.

Also add 1 1/2 tbsp of extra virgin olive oil 10, then mix with your hands, lightly kneading 11. Add the flour to the bowl with the vegetables 12.

Continue working the mixture with your hands until you obtain a homogeneous dough 13, fairly soft and slightly sticky — a characteristic that should not worry you. Line a 14 x 11 in (35x28 cm) pan with parchment paper that has been wet and well wrung out, then lightly grease it with oil 14. Pour the mixture into the pan 15.

Flatten it with your hands, drizzle the remaining oil on top 16 and using a spatula spread the dough evenly 17 until it fills the entire pan 18.

Finish with a sprinkling of breadcrumbs 19 to obtain a crispier crust during baking. Bake in a preheated conventional oven at 392°F for about 45 minutes, until the surface is nicely golden and the base is dry. If necessary, you can turn on the broiler for about 5 minutes to achieve a more intense and even browning. Once removed from the oven 20, let it cool slightly before cutting and serving 21.

Storage

Once cooked and completely cooled, store the vegetable flatbread in the refrigerator in an airtight container or well wrapped with plastic wrap. This way it will stay soft but firm for about 2-3 days.

If you want to extend its shelf life, you can also freeze it already portioned: just cut it into pieces and wrap them individually or place them separated with parchment paper. In the freezer it keeps for about 1 month.

Tip

Do not reduce the amount of oil; it is essential to make the surface golden and tasty and to avoid an unsatisfactory result. For this recipe you can use any vegetables you like, as long as they are cut very thin. You can enrich it with herbs and spices to taste. Do not reduce the pan size to avoid excessive thickness that would give a soggy result or, conversely, make it too hard by extending the cooking time.

For the translation of some texts, artificial intelligence tools may have been used.

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