Flatbread (I like StoneFire flatbread, but there are so many options, from gluten free to Boboli or homemade pizza dough)
Sliced sweet onion (one or two depending on size of flatbread)
Mushrooms of choice, sliced thinly
Zucchini rounds sliced very thinly (or use your meat source here - pepperoni, etc.)
Fresh mozzarella, sliced thinly
Grated parmesan cheese
Brush flatbread or pizza surface with a mixture of pesto and tomato paste (this dilutes the strength of both). Set aside for a moment. Meanwhile, saute the onions in olive oil until soft and translucent, but not too brown. Remove to a plate and set aside. If using it, saute sliced zucchini in olive oil, turning once with tongs, until just beginning to brown. Set aside on the plate with the onions. Add the mushrooms to the skillet and saute them until they begin to release moisture and are soft. Remove from heat.
Place zucchini rounds all over the flatbread or your preferred meat, sausage, chicken etc. Scatter the onions all over, then the mushrooms, then bits of arugula. Top with mozzarella slices and grated parmesan cheese. Bake either on a cookie sheet or pizza stone in the oven at about 425 degrees until desired browning or crisping for crust. A pizza oven is ideal but grilling on the barbeque works just as well. Let cool a little before slicing.
Enjoy with the 2017 Mourvedre or any Carhartt red that you have on hand. This is a versatile dish – comfort food, and very easy. Salud!
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