Parmesan Courgette Flatbread
455g pizza dough
100g grated Parmesan
2 chopped spring onions
1 tbsp pine nuts
Roll the pizza dough into a large, thin rectangular shape, brush with olive oil and lay out on a greased baking sheet.
Make ribbons from the courgettes using a peeler and lay them out on the dough in stripes, overlapping a bit.
Sprinkle the Parmesan over the courgettes. Sprinkle the spring onions and pine nuts on top.
Bake at 220?C/gas mark 7 for 18 minutes or until golden.
Slice into strips and serve warm or prepare ahead and serve at room temperature.
Extracted from The Forest Feast Gatherings by Erin Gleeson (Abrams, approx €26). Photography – 2016 Erin Gleeson/Forest Feast, LLC
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