end of summer tomato zucchini flatbread

     Since being single, one of the biggest challenges I've faced is cooking for one. It's definitely changed the way I cook and shop for food. I feel like I am just now - over a year later - getting the hang of it.

     I've come to really love meals that come together quickly and can be made as one serving just as easily as two or four servings. This flatbread is just that. Cooking just for you? Make one. Cooking for more? No problem! Make as many as you need with barely anymore effort.

     I've been pretty into Italian flavors lately. If I had to guess why I'd say it's because I've [finally] been watching The Sopranos and damn does all that pasta and 'red gravy' look good. Perfect timing I suppose, since tomatoes are at their peak currently! I got my hands on some beautiful san marzano's at this morning's farmers market. If you can't find san marzano's don't stress it. Plum tomatoes in general will work for this! 

     As for living that single life? It's got its ups and downs, but when I sit down with my tomato zucchini flatbread for one with a nice glass of wine and I'm watching The Sopranos on the first cool Sunday of the season...it feels pretty damn good.

Tomato Zucchini Flatbread
Prep Time: 5 minutes (*more if needing to roast garlic)
Cook Time: 20 minutes
Servings: 1 8-inch flatbread

You Will Need:

• 1 8-inch flatbread
• 1 medium san marzano (or other plum) tomato, sliced
• about 1/2 small zucchini, thinly sliced
• 1 TBS roasted garlic (about 3 cloves)*
• 2 TBS pesto
• fresh grated parmesan
• dried oregano
• olive oil
• salt and pepper

*Roasted garlic is delicious and well worth keeping on hand. If you need to make some fresh for this, simply heat your oven to 400 degrees, cut the top off of a head of garlic to expose each clove and place on some foil. drizzle with olive oil and sprinkle with sea salt, close the foil around it, and bake for 45-60 minutes until golden brown and spreadable.*

1. Preheat oven to 400 degrees. On a small baking sheet, brush the flatbread with some olive oil. Place in the oven for 5 minutes, until flatbread is slightly golden brown and getting crisp.
2. Remove flatbread from the oven and spread on the roasted garlic. Then spread on the pesto. 
3. Layer tomato slices and zucchini slices all over flatbread. Sprinkle with salt and pepper. Place in oven for 10 minutes.
4. Remove from oven. Top with desired amount of grated parmesan and dried oregano. Place back in the oven for 5 more minutes. Let cool for a few minutes before cutting. Enjoy!