Flatbread with Zucchini, Apricots and Fresh Goat Cheese

Summary

Prep Time	45 mins
Cook Time	20 mins
Total Time	2 hrs 35 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

For covering:

600 g zucchini
150 g apricot (s), dried
300 g oat cream cheese
100 g parmesan, finely rated
8 stalks thyme, fresh
2 stalks rosemary, fresh
1 handful pine nuts or pistachios, optional
some black salt and pepper from the mill

Flatbread with Zucchini, Apricots and Fresh Goat Cheese

Instructions

Mix the flour with 1 teaspoon of dry yeast, 1 pinch of sugar and 1 teaspoon of salt. Add 120 ml of lukewarm water and knead with the food processor until the smooth dough comes off the edge of the bowl. If the dough is too sticky, knead in a little more flour. Cover and let rise for about 1 1/2 hours.
In the meantime, pit the apricots, quarter them and cut into small cubes. Wash the herbs and pat dry with kitchen paper. Pluck the thyme leaves from the stalks and finely chop and strip off the rosemary needles and chop finely as well.
Mix the goat cream cheese with apricot cubes and thyme, if you like, you can also add a handful of chopped pistachios or pine nuts.
Clean the zucchini and peel fine slices (approx. 5 mm) lengthways with a vegetable peeler. So you get elongated slices.
Preheat the oven to 250 degrees top / bottom heat, then turn it down to 220 degrees when inserting the baking sheet.
Roll the yeast dough in a little flour and pull out into a rectangle (30 x 40 cm) on a floured work surface with your hands. Place on a baking sheet lined with baking paper and spread the goat cheese cream on top. Place the zucchini slices on top, slightly overlapping, and season with salt and pepper. Sprinkle the grated parmesan cheese evenly over the top. Finally sprinkle everything with the finely chopped rosemary and bake on the lowest rack of the oven at 220 degrees for 15-20 minutes until golden brown.
Cut the crispy, fluffy flatbread into 4 pieces with a pizza roller and serve immediately.

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