Zucchini Blossom Flatbread

Last week I braved the farmers market with my toddler and 5 month old in tow. Usually this is an outing that I like to do sans the kids, due to my toddlers impromptu and spot on impressions of that girl from the exorcist (tantrums are really the opposite of fun).

However I was feeling brave, and we all needed to get out of the house, so off we went, just the girls and mama to the market. Now I don’t want to brag…but my daughter was awesome! She had a great time helping mom pick out veggies, flowers, and homemade cookies (mamas secret weapon to a tantrum free trip).

Avery’s big score was a monster cookie with smarties baked in. Mamas big score…zucchini blossoms. Ummm what?!? Yea I had no idea you could buy or even eat these. When I saw these beautiful blossoms my heart started racing, and I was so excited that I bought 15.

What did I do with all of these blossoms? I have gone on a blossom cooking rampage, so here is the first of a couple yummy little recipes that I have been whipping up with these beautiful little treasures.

Zucchini Blossom Flatbread


    • Naan Bread
    • Olive Oil
    • Brie
    • Red Onion
    • Tomatoes
    • Zucchini
    • Zucchini Blossom
    • Balsamic Vinegar Reduction
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A fresh and seasonal summer flatbread, made with heirloom tomatoes, brie, and zucchini blossoms.


1.Cheat With Naan

If you know how to make your own pizza dough… and have the time, than go for it. However my quick and easy secret is that I always have naan bread in my freezer. It takes no time to defrost, and makes the perfect individual sized pizza.

If your naan is frozen, drizzle some olive oil over top, and stick it in your oven as it is heating up. This gives in enough time to defrost and soften up.

2. Layer on the Goodness

Cheese = happiness. Thinly slice your brie and spread it across your naan. Next add all of your beautiful ingredients. I used heirloom tomatoes, red onions, zucchini, and of course for the extra pizzaz, the zucchini blossoms (eek my heart just fluttered a bit).

3. Bake Baby Bake

Bake at 350 for about 5 mins, just enough for the cheese to get nice and gooey. Then broil on high for another 5 mins, so that the edges get crispy and delicious.

4. Drizzle On Some Magic

Let the pizza rest for a few mins, then drizzle your balsamic vinaigrette reduction over the flatbread.

5. Enjoy!

This flatbread has such a unique blend of seasonal flavours. I hope that you enjoy it as much as I do!

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