Summer Flatbread (GF)

Celebrate the warm weather with this appetizer flatbread that celebrate the season! This is perfect for cookouts, potlucks and poolside!

Summer Flatbread
Makes 8 servings

5-Minute Dough:
1 1/2 cups gluten-free all-purpose flour, plus additional as needed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup 2% plain low-fat Greek yogurt
1 tablespoon olive oil

Topping:
1 cup ricotta
1 teaspoon lemon zest
1 small garlic clove, pressed
salt and pepper
3/4 cup chopped broccolini, blanched
4 ounces prosciutto, cut into short, thin pieces
1/2 cup cucumber slices, quartered
1/3 cup chopped orange bell pepper
1/8 small red onion, cut into thin wedges

1. Heat the oven to 375°F.  Line a sheet pan with parchment paper and set aside. 
2. In a mixer fitted with a dough hook, combine the flour, baking powder, salt, and baking soda. Add the yogurt and mix on low-medium speed 5 minutes.
3. Transfer the dough to a lightly floured surface and roll out to 1/4-inch thick and set in the sheet pan. Brush the flatbread with olive oil.
4. Bake 14-16 minutes or until golden brown.
5. Meanwhile, in a small bowl, combine the ricotta, lemon zest, garlic and salt and pepper to taste, mixing well. Set aside.
6. Fill a medium bowl filled with ice water and set aside. Set a small skillet over medium-high heat, add 1 1/2 cups water and bring to a boil. Add the broccolini and blanch 45 seconds, then remove to the ice bath. When cool, drain the broccolini.
7. Remove the flatbread from the oven and spread with the ricotta mixture. Top with the prosciutto and vegetables.
8. Cut into squares and serve warm or refrigerate 30 minutes and serve.

Enjoy!

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