Zesty Scapece Flatbread with Feta
Recipe - Price Rite Marketplace Corporate
Zesty Scapece Flatbread with Feta
Prep Time55 Minutes
Servings2
Cook Time35 Minutes
Ingredients
4 Flatbreads, par-baked
½ cup Extra virgin olive oil
1 cup Red onion, sliced thin
7 oz. Greco® Feta (Regular or Barrel Aged), crumbled
1 cup Fresh mint leaves
2 tbsp. Balsamic glaze
1 lb. Zucchini (approximately 3), cut into ½-inch rounds
2 tbsp. Kosher salt
2 Garlic cloves, minced
½ cup Fresh mint, coarsely chopped
¼ cup White wine vinegar
2½ cups Extra virgin olive oil
3 tbsp. Extra virgin olive oil
1 Medium yellow onion, finely diced
2 Garlic cloves, minced
1 tbsp. Tomato paste
1 Red pepper, roasted and diced (approximately 1 cup)
1 28 oz. Can diced tomatoes, well drained
1 tsp. each Garlic powder and onion powder
½ tsp. each Dried oregano and dried basil
Directions
FOR THE SCAPECE
- Toss sliced zucchini with 2 tbsp. of kosher salt, and mix well. Let sit for 30 minutes. Drain on baking rack or paper towels.
- Mix garlic, mint, white wine vinegar, and ¼ cup of the olive oil together in a bowl to form a vinaigrette. Add salt and black pepper to taste. Set aside.
- Heat remaining olive oil in a large saucepan to 350 degrees F. Fry the zucchini in small batches for 2 to 3 minutes or until zucchini turns golden brown. Let oil come back to temperature after each batch.
- Drain zucchini on paper towel, and then mix with the vinaigrette. Refrigerate until ready to use.
FOR THE SAUCE
- In a large saucepan, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic, and cook until wilted, about 2 to 3 minutes. Add the tomato paste, and cook another minute.
- Add remaining ingredients, mix well, and let simmer for 15 minutes on low heat, stirring frequently. Adjust seasoning as needed.
ASSEMBLY
- Preheat oven to 425 degrees F.
- Brush the flatbread tops with olive oil. Divide the tomato sauce evenly and spread on the breads.
- Evenly divide and layer 1 oz. Feta crumbles, zucchini, red onion, and top with 1 oz. crumbled Feta. Bake for 5 to 7 minutes until Feta cheese is slightly melted.
- Remove from oven. Garnish each flatbread with fresh mint leaves and balsamic glaze.
55 minutes
Prep Time
35 minutes
Cook Time
2
Servings
Directions
FOR THE SCAPECE
- Toss sliced zucchini with 2 tbsp. of kosher salt, and mix well. Let sit for 30 minutes. Drain on baking rack or paper towels.
- Mix garlic, mint, white wine vinegar, and ¼ cup of the olive oil together in a bowl to form a vinaigrette. Add salt and black pepper to taste. Set aside.
- Heat remaining olive oil in a large saucepan to 350 degrees F. Fry the zucchini in small batches for 2 to 3 minutes or until zucchini turns golden brown. Let oil come back to temperature after each batch.
- Drain zucchini on paper towel, and then mix with the vinaigrette. Refrigerate until ready to use.
FOR THE SAUCE
- In a large saucepan, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic, and cook until wilted, about 2 to 3 minutes. Add the tomato paste, and cook another minute.
- Add remaining ingredients, mix well, and let simmer for 15 minutes on low heat, stirring frequently. Adjust seasoning as needed.
ASSEMBLY
- Preheat oven to 425 degrees F.
- Brush the flatbread tops with olive oil. Divide the tomato sauce evenly and spread on the breads.
- Evenly divide and layer 1 oz. Feta crumbles, zucchini, red onion, and top with 1 oz. crumbled Feta. Bake for 5 to 7 minutes until Feta cheese is slightly melted.
- Remove from oven. Garnish each flatbread with fresh mint leaves and balsamic glaze.
