Summertime Veggie Flatbread

You can make your own crusts for this recipe, or buy flatbread at your local supermarket.  I include the flatbread recipe in case you want to give it a try.

1 c. warm water
1 T. yeast
1 t. salt
3 T. olive oil
3 c. flour
Dissolve yeast in warm water.  Whip in the salt and olive oil.  Stir in flour one cup at a time until the dough is no longer sticky.  Knead for 5 minutes.  Form into a ball and put into a bowl that has been lightly sprayed with cooking spray.  Cover with a towel and place in a warm spot.  Allow to rise for one hour.  Put dough on floured surface.  Divide in half.  Roll each half into a 8z' x 10" oval or rectangle.  Top with toppings.  Bake at 400 degrees for 15 minutes.

Toppimg:
1 small zucchini sliced very thin
1 green pepper, cut into thin slices
2 tomatoes, sliced thin
4 green onions, slice
4 cloves garlic, minced
2 c. spinach
4 T. parmesan cheese
 2 T. olive oil
1 T. balsamic vinegar
4 T. pine nuts

In a large frying pan put olive oil.  Saute all vegetables, except tomatoes,  until tender about 5 minutes.   Place this veggie mixture evenly on prepared flatbread.  Top with tomato slices.  Sprinkle with parmesan cheese and pine nuts.