Vegetable flatbreads and stuffed zucchini flowers

Name: Vegetable flatbreads and stuffed zucchini flowers
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 6
Ingredients: Manitoba flour 2 cups; Water 0.7 cup; Brewer's yeast ¼ tsp; Fine salt 1 tsp; Zucchini 1 ½ cup; Red peppers 0.8 cup; Red Tropea onions 4.6 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Zucchini flowers 6; Cow's milk ricotta cheese ¾ cup; Mozzarella cheese 1.75 oz; Anchovies in oil 6 fillets; Breadcrumbs to taste; Pecorino Romano PDO cheese to taste; Extra virgin olive oil to taste

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325

Calories per serving

Energy Kcal 325
Carbohydrates g 38.7
of which sugars g 4.7
Protein g 14.3
Fats g 12.6
of which saturated fat g 4.82
Fiber g 2.5
Cholesterol mg 29
Sodium mg 553

Difficulty: Average
Prep time: 50 min
Cook time: 25 min
Makes: 6 pieces
Cost: Average
Note plus the rising times

PRESENTATION

So here's the thing, in Southern Italy, there's this deep love for vegetable flatbread recipes and the classic stuffed zucchini flowers recipe. And you know what? During those sunny months, folks in regions like Calabria and Campania get busy whipping up these thin, crispy flatbreads. They are slightly tender on the inside, which is great. They use just a bit of yeast. Really. It keeps the bread from rising too much, giving you that perfect bite every time.

The magic happens with the toppings. Think slices of zucchini, sweet pepper strips, and those famous Tropea onions. Seriously good. These onions? They add a sweet, almost juicy burst of flavor. No question, it’s no wonder that easy vegetable flatbread is so popular. Every bite feels like a mini-celebration. Fresh, local ingredients are key—everyone's got their twist depending on what's in season or available.

Plus, on the side, you often find those beloved zucchini flowers. They're stuffed with creamy ricotta and sometimes a melty bit of cheese right in the center. So, so good. They're a staple in Italian summers, especially at family gatherings or laid-back parties. These flowers are moist inside from the cheese, with a light, crispy exterior once they're baked or fried.

And listen, there are countless zucchini flower stuffing ideas, but the ricotta version is a favorite in Southern Italy. People rave about them. You’ll see these treats at buffets or as a fun appetizer before dinner. Many claim they are the highlight of any spread, for real.

Combining homemade flatbread with vegetables and baked stuffed zucchini blossoms gives you a dish that’s bright, tender, and really captures the heart of summer. With so many vegetarian flatbread options and creative ways to stuff those blossoms, this food is both playful and deliciously satisfying. Whether you're hosting a get-together or just enjoying a quiet meal, these dishes bring a touch of Italian sunshine to your table, offering a tasty mix of flavors and textures that celebrate the region’s culinary traditions.

INGREDIENTS

325

Calories per serving

Ingredients for the dough: Manitoba flour 2 cups (250 g); Water 0.7 cup (160 g); Brewer's yeast ¼ tsp (1 g); Fine salt 1 tsp (5 g)

for the vegetables: Zucchini 1 ½ cup (170 g); Red peppers 0.8 cup (120 g); Red Tropea onions 4.6 oz (130 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

for the zucchini flowers: Zucchini flowers 6; Cow's milk ricotta cheese ¾ cup (175 g); Mozzarella cheese 1.75 oz (50 g); Anchovies in oil 6 fillets; Breadcrumbs to taste; Pecorino Romano PDO cheese to taste; Extra virgin olive oil to taste

Preparation

How to prepare Vegetable flatbreads and stuffed zucchini flowers

To prepare the vegetable flatbreads and stuffed zucchini flowers, start with the dough 1. Pour the flour and the yeast into the bowl of a stand mixer fitted with a hook; turn it on to medium speed. After about 30 seconds, slowly pour in half of the water 2, then incorporate the salt 3.

and continue to pour the water 4, this way the salt will dissolve completely. Let the dough work until it clings to the hook 5. Then detach the dough and work it for about 1 minute on the work surface. Transfer the mixture to a bowl, cover with plastic wrap 6, and let it rise at a temperature of 80-82°F for about 2 hours or until the mixture has doubled in volume.

Meanwhile, clean the vegetables: remove the stem from the pepper and shake it to release the seeds, then cut it into pieces about 1-2 inches large 7. Trim the zucchini and divide it into 4 to obtain triangles about 1/2 inch large 8. Finally, peel the onion and, while whole, cut it into slices about 1/2 inch thick 9.

Separate the onion rings 10; heat a drizzle of oil in a pan, then add the vegetables 11. Sauté over high heat for 1-2 minutes, seasoning with salt and tossing often to avoid burning 12. Transfer to a bowl and let cool slightly.

As soon as the dough has risen 13, transfer it to a lightly floured surface and roll it out with a rolling pin. You should create a rectangle 6 inches high and 20 inches long 14. From this, cut rectangles about 3 inches wide 15,

you should get 6 16. Transfer them to a baking sheet lined with parchment paper. Garnish each rectangle with some of the sautéed vegetables 17 and bake in a preheated static oven at 430°F for 15 minutes. Meanwhile, work the ricotta with a spatula and transfer it to a piping bag 18.

Then proceed with cleaning the zucchini flowers: remove the stem, the peduncles at the base of the flower 19, and the pistil inside 20. Fill the flowers with the ricotta 21,

and an oil-packed anchovy 22. Then cut the mozzarella into 4 large cubes 23 and place one in each flower 34.

Drizzle some oil over the flowers 25 and sprinkle them with a pinch of breadcrumbs 26 and a grating of pecorino cheese 27.

After 15 minutes, remove the flatbreads from the oven and place the zucchini flowers on top 28. Cook for another 5 minutes, then turn on the grill until the flatbreads are well golden. Remove from the oven 29, sprinkle with a pinch of black pepper, a drizzle of oil, and enjoy them piping hot!

Storage

You can store the vegetable flatbreads and stuffed zucchini flowers in the refrigerator for one day. If you prefer, you can prepare the dough the night before and let it rise in the refrigerator for no more than 12 hours. Allow the dough to come back to room temperature for a couple of hours before using it.