QUICK FLAT CAKE with zucchini and provolone, yeast-free recipe, easy, tasty, meatless perfect for dinner as a main course.
Simple and very good the Quick Flat Cake stuffed with zucchini and provolone, yeast-free, with raw zucchini, a few minutes for a dough that can be easily made by hand with a spoon, it’s the perfect dish for those who have little time.
The recipe of the quick flat cake is very simple, a kind of rustic pizza with a light dough without butter and oil, very versatile, in fact, if you want you can add cold cuts but I recommend leaving it simple.
Great also during Lent when meat is not eaten, perfect for dinner, great to take away and to serve in slices as an appetizer.
Follow me in the kitchen today there’s the quick flat cake without yeast!
Published on March 2, 2017 5:29 PM
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 1 2/3 cup all-purpose flour
- 6.8 fl oz water
- 1 pinch salt
- 1 egg yolk
- 7 oz zucchini
- 1 egg yolk
- 3.5 oz provolone
Steps
Pour the flour into a bowl with salt, add the egg yolk, mix, then gradually add the water until the mixture becomes workable.
In a bowl place the yolk, a whole egg is fine too, grate the provolone with a large-hole grater, then also grate the zucchini, salt to taste and mix well.
Divide the dough into two parts, roll them out on a floured surface to a thickness of 1/8 inch, lay one disc in a 9-inch pan lined with parchment paper.
Stuff with the filling, cover with the other disc and close.
Brush with oil and bake in a preheated oven at 356°F for about 20 minutes, until the top is golden.
It doesn’t become very colored after 20 minutes make sure the pastry is cooked, just touch it, it should be crispy.
Bon appétit
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QUICK FLAT CAKE with zucchini and provolone
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FAQ (Questions and Answers) QUICK FLAT CAKE with zucchini and provolone
Can I prepare the quick flat cake in advance?
Yes, it can be prepared in advance and reheated.
How can I fill the pastry if I don’t like zucchini?
You can use eggplants, peppers, pumpkin, Swiss chard, escarole, depending on the seasons there are many vegetables to change your savory pie.
Can I add cold cuts?
Certainly! Perfect with ham, or speck or bacon.
