TOMATO, ZUCCHINI, and Olive FLATBREADS in the pan, easy and super quick, ready in minutes, a fun bread idea for dinner or appetizer.
I needed an alternative to bread for dinner, but didn’t want to knead or turn on the oven. Then I remembered the zucchini and tomatoes waiting in the fridge… and from there these crispy flatbreads with tomatoes, zucchini, and olives, cooked in the pan, no rising, were born, ready in just a few minutes!
They are a clever and tasty idea, perfect to serve as a bread substitute, with cheeses, cured meats, or to enjoy as they are. The beauty? They are prepared in a bowl, with flour, water, a dash of oil, and need no resting. Just thinly slice the vegetables, add some olives, a sprinkle of oregano… and the cooking aroma will make your mouth water!
Crispy outside, soft inside, flavorful and versatile: these vegetable flatbreads in the pan are also ideal as a starter, for aperitifs, or to take to the beach or the office.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Summer, Fall
Ingredients
- 1 1/4 cups flour (whichever you prefer)
- 1/3 cup water
- 2 tbsps extra virgin olive oil
- 1 pinch salt
- 1.75 oz cherry tomatoes
- 2 tbsps black olives
- 1.75 oz zucchini
Steps
Pour the flour into the bowl, add the oil, water, and salt, knead well then move to the work surface and divide into 3 or 6 pieces.
Roll out each piece and shape into thin mini pizzas, oil a pan, and cook both sides until golden.
Fill with chopped cherry tomatoes, black olives, and grated zucchini using a coarse grater.
A drizzle of oil or a sprinkle of parmesan and serve.
Bon appétit
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TOMATO, ZUCCHINI, and Olive FLATBREADS
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Extra tips & variations
Try them also with grilled eggplants, red onion, or bell peppers.
Add grated cheese to the dough for a richer flavor.
If you like it spicy, a pinch of chili pepper will add a kick.
Want a vegan version? Use only vegetables and add a tablespoon of nutritional yeast for flavor.
Also great with cream cheese spread on top, like stracchino or ricotta.
TOMATO, ZUCCHINI, and Olive FLATBREADS
Can I also bake the tomato, zucchini, and olive flatbreads in the oven?
Of course! 350°F static for about 15-20 minutes, until golden.
What flour can I use for these flatbreads?
All-purpose flour works, but type 1, whole wheat or a mix with rice flour for a lighter version will do as well.
Can I make them gluten-free?
Yes, using a gluten-free flour mix specifically for savory doughs.
Can I prepare them in advance?
Yes! They keep perfectly until the next day, just heat slightly before serving.
Can they be frozen?
Absolutely yes. Once cooked and cooled, you can freeze them in food bags.
