If you plant a garden in the summer, right about now you probably have zucchini, summer squash and basil coming out of your ears. A visit to the farmers market for the rest of us will show piles and piles of this stuff, usually for a great price. So snap some up, and get to work on these great little flatbreads.

The dough is my very favorite, straight from Martha Stewart. I'm giving the recipe here in it's full form, which will give you half to freeze for later use.

Atop the dough goes a homemade basil "pesto", plenty of sliced squash, and dollops of goat cheese. I can imagine other herbs and/or cheeses could be subbed with delicious results.

Summer Squash Flatbread 

DOUGH
1 1/2 c. warm water
2 (1/4 oz.) packets of active dry yeast
2 T. sugar
1/4 c. olive oil
2 tsp. sea salt
4 c. all purpose flour

TOPPINGS
1 c. packed basil, divided
1 small garlic clove
1/4 tsp. sea salt (and more to taste)
1/3 c. + 1 T olive oil
2 medium summer squashes or zucchini (or a mix of both), sliced
4. oz goat cheese, crumbled

Preheat the oven to 450.

Pour the water into a large bowl and sprinkle with yeast. Let sit 5 minutes until foamy. Whisk in sugar, salt and oil, then stir in the flour, a cup at a time, and form into a sticky ball of dough.

Transfer dough to an oil lined bowl, turn the ball a few times to coat in the oil, then cover and let rise for an hour.

Meanwhile, add 3/4 of the basil to the bowl of your food processor, along with the garlic and salt. Pulse until well chopped, then keep running while drizzling in the olive oil. Taste and add more salt if needed.

Heat the last tablespoon of oil in a skillet over medium heat. When it's hot add the squash, sprinkle with salt and stir to coat the squash in the oil. Cook for 5 minutes without moving anything to allow it brown, then give it a stir and cook until your desired doneness (keeping in mind it will get a blast of heat from the oven).

Once the dough has risen, remove it from the bowl, give it a few kneads, and divide it in half. Set aside half for use later, and take the remaining half and cut into 2 or 3 pieces, depending on how many flatbreads you want. Set them on a oiled baking sheet and shape them how you like. Spread the basil mixture on, top with squash, and finish with the goat cheese. Bake for 10 minutes or until the edges of the crust start to brown. 

When they come out of the oven, let them sit for a few minutes, tear the rest of the basil over the top, and serve.

Author:
Elizabeth Willams, LAc is an acupuncturist in Greenville, South Carolina, specializing in pain management, women’s health, and psycho-emotional issues. She’s passionate about helping people feel their best and sharing her wealth of knowledge with the community. Elizabeth is the owner of Dragonfly Acupuncture & Massage on Wade Hampton Boulevard. Appointments can be made by calling 864-451-4313 or scheduled online.