Bread flatbread with stewed vegetables, naturally filled and baked like the one still prepared today in Sicily that my dad always bought at the mill, a local seller with zero-mile products, old memories. I too often prepare it with seasonal vegetables cooked specifically to make this extraordinary dish that perfectly replaces a second course but also becomes a single dish. That’s why each flatbread always has a different flavor and no two are alike. Sometimes I have so many vegetables because I’m afraid of running out, and I overbuy them.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
Bread Flatbread with Vegetables
- 10.5 oz eggplants
- 10.5 oz zucchini
- 10.5 oz potatoes
- 5.5 oz Jerusalem artichokes (optional)
- 3.5 oz tomatoes
- 1 onion
- 1 clove garlic
- 1 shallot
- 2 tbsp extra virgin olive oil
- 14 oz bread dough
Tools
- Pastry Board
- Rolling Pin
- Baking Tray
- Ladle
- Pan
Preparation
In the pan, brown the onion, garlic, and shallot together with the fresh tomato.
Peel the potatoes and eggplants, cut them into cubes, and add them to the tomato.
Continue cooking by adding the zucchini cut into rounds.
Cook for 30 minutes
Divide the bread dough into two parts and roll it out in the baking tray with parchment paper.
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Fill the bread flatbread with the cooked vegetables. Close it and brush with oil.
Bake for thirty minutes at 375 degrees
