Time sometimes seems difficult to let pass … as soon as I finish one recipe, I feel like making another, and for lunch I thought of using the vegetables left over from a super tray I made a few days ago by preparing a thin focaccia, a simple dough, an easy clean-out-the-fridge flatbread to which I added all the fridge leftovers, that is, in addition to the mixed vegetables, also mozzarella and the end piece of a salami that I had nibbled on at dinner!
Clearly, you can put other vegetables, bacon instead of salami… just play around!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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I also suggest the 
PIZZA SPIRAL
EASY CLEAN-OUT-THE-FRIDGE FLATBREAD
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: baking sheet 12 x 18 in
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for EASY CLEAN-OUT-THE-FRIDGE FLATBREAD
- 2 cups All-purpose flour
- 2/3 cup Water (variable amount, depends on the absorbency of the flour)
- 1 tablespoon Extra virgin olive oil
- 2 pinches Salt
- 1 1/2 Yellow bell peppers
- 1 1/2 Red bell peppers
- 1 1/2 Leeks (only the white part, about 4 inches in total)
- 1 Carrots
- 1 Zucchini
- 1 Mozzarella (diced)
- to taste Salami (just the end piece of a cacciatore salami)
- 2 tablespoons Extra virgin olive oil
- to taste Parsley
- to taste Salt
- to taste Pepper
Tools for EASY CLEAN-OUT-THE-FRIDGE FLATBREAD
- Parchment paper
- Baking Sheets
Preparation of EASY CLEAN-OUT-THE-FRIDGE FLATBREAD
For the base of our flatbread, place the flour, salt, and extra virgin olive oil in a bowl.
Pour the water in a thin stream, already starting to knead and measuring it perfectly: we must obtain a firm but not hard and well-mixed dough.
Place it on a plate and cover it with a new clean bowl to let it rest for about 30 minutes.
In a small pan, put a drizzle of extra virgin olive oil and add the diced carrots, zucchini, leeks, and bell peppers.
Sauté the vegetables for about 15 minutes, adding a bit of hot water if they dry out too much.
Season with salt and pepper and, if you prefer, a bit of chili pepper.
Once the vegetables are cooked, about 30 minutes will have passed, so… we can roll out the dough!
Preheat the oven to 410°F and get out the work surface and rolling pin!
Roll out the dough to the size of your baking sheet; mine is 12 x 18 inches, but you could also use a slightly larger tray because I had some base dough left, so adjust according to your baking sheets.
Place the already sautéed diced vegetables, diced salami, and mozzarella pieces on the dough.
Also add some torn fresh basil leaves, 2 tablespoons of extra virgin olive oil, and adjust the seasoning.
Bake for about 15 minutes or according to the characteristics of your oven, being careful because the dough is thin and takes very little time to brown and cook!
Open a beer and sit down at the table with this very easy and appetizing clean-out-the-fridge flatbread with vegetables, salami, and mozzarella!
Enjoy your meal!
Annalisa
