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Baking recipe · from the recipe book

Zucchini Mushroom Flatbread Pizzas with Parsley-Dill Sauce

Crisp-edged, chewy whole wheat–flecked flatbreads spread with a bright parsley-dill sauce and piled with tender roasted zucchini, sweet red pepper, garlicky mushrooms and melty mozzarella.

Zucchini Mushroom Flatbread Pizzas with Parsley-Dill Sauce

Ingredients

  • 2½ cups350 gBread flour
  • ¾ cup100 gWhole wheat flour
  • 1⅓ cups315 gWaterlukewarm, about 95°F (35°C)
  • 1¼ tsp5 gInstant yeast
  • 1¾ tsp10 gSaltdivided: 9 g for the dough, 1 g for the sauce
  • ¼ cup55 gOlive oildivided: 15 g for the dough, 30 g for the sauce, 10 g for the vegetables
  • 2 tbsp15 gYellow cornmeal, whole-grain
  • ⅔ cup chopped40 gFresh parsleyleaves and tender stems
  • 1 cup sprigs10 gFresh dillfronds
  • 3 cloves9 gGarlicdivided: 6 g for the sauce, 3 g minced for the mushrooms
  • 1 tbsp15 gLemon juice
  • 3 tbsp grated20 gGrated Parmesan
  • 1½ medium300 gZucchinisliced into thin coins
  • 3½ cups sliced250 gWhite mushroomsthinly sliced
  • 1 cup chopped150 gRed bell peppercut into thin strips
  • 1 tsp1 gDried thyme
  • ½ tsp1 gBlack pepper
  • 7 oz200 gPart-skim mozzarellashredded
  • ½ tsp1 gCrushed red pepper

Steps

  1. Make the dough: in a large bowl whisk the bread flour, whole wheat flour, instant yeast and the 9 g dough portion of the salt. Add the lukewarm water and the 15 g dough portion of the olive oil and stir into a shaggy dough. This is about 70% hydration and 2% salt.
  2. Knead the dough on a lightly floured counter for 8 to 10 minutes until smooth and elastic. Return it to the bowl, cover, and let rise at about 75°F (24°C) for 75 to 90 minutes, until doubled in size and it springs back slowly when poked.
  3. While the dough rises, make the herb sauce: blend or finely chop the parsley, dill, the 6 g sauce portion of the garlic, the lemon juice, the Parmesan, the 30 g sauce portion of the olive oil and the 1 g sauce portion of the salt into a spoonable green sauce. Set aside.
  4. Prepare the vegetables: in a bowl toss the zucchini, mushrooms, red bell pepper, the remaining 3 g minced garlic, the thyme, the black pepper and the 10 g vegetable portion of the olive oil.
  5. About 30 minutes before baking, place two baking sheets (or one sheet and a pizza stone) in the oven and preheat to 475°F (245°C).
  6. Divide the risen dough in half. On two pieces of parchment dusted with the cornmeal, press and stretch each half into a rustic oval about 12 inches long and 1/4 inch thick.
  7. Spread half of the herb sauce over each flatbread, leaving a thin border. Scatter half of the mozzarella over each, then arrange half of the vegetable mixture on each.
  8. Slide each flatbread on its parchment onto a hot sheet and bake 12 to 15 minutes, until the crust is deep golden, the bottom is crisp and the zucchini edges are browned.
  9. Sprinkle the red pepper flakes over the flatbreads, let them cool on a rack for 5 minutes, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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