1 Medium Potato or 2-3 small ones – skins on – sliced very thinly
3 Sprigs Rosemary – chop and use the leaves
3/4 C. Crumbled Gorgonzola or Blue Cheese
3 –4 Tbsp. Parmigiano – Reggiano Cheese – grated
Extra Virgin Olive Oil
Make your pizza dough – recipe noted in the ingredients list – highly recommended. You can make it ahead and freeze it like I do. If so – defrost it the morning of the day you intend to use it.
Roast two garlic bulbs: Take each whole bulb and peel off outer leaves leaving inner skins on and bulb intact. Cut off the top of the bulb at the “pointy” end exposing the tops of the cloves. Drizzle with olive oil and add a little salt. Place in foil and seal up like a package. Bake in a 400 degree oven for about 40 minutes. Remove from the foil carefully – they will be hot. Let the bulbs cool a little until ready to use.
Slice your zucchini and potato – paper thin. A mandolin is a good tool for this as shown and explained in the post. If you don’t have one – use a sharp knife.
You are ready to make your flatbread!
Roll out your dough into a rectangle on a lightly floured board.
Take a sheet pan and rub it with a little olive oil. Then place the dough on the pan. Rub the top of the dough with a little olive oil.
Take your roasted garlic bulbs, turning them upside down – squeeze each bulb. The cooked cloves will slide right out onto the dough. Squeeze them all out. Then take a fork and mash them around on the dough.
Lay the zucchini slices, overlapping a little, in a long row on the long edge of the dough. Follow this with a row of potato slices also overlapping slightly.
Repeat with another row of zucchini and potato.
Sprinkle on the Gorgonzola or Blue Cheese. Then follow with the Parmigiano.
Top with the fresh Rosemary leaves.
It’s time for a generous drizzle of a beautiful Extra Virgin Olive Oil.
Bake this in a 450 degree oven for about 35-40 minutes until golden brown.
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