Working from home, I have the benefit of making lunch in my kitchen.  I don’t have to decide either the night before or early that morning what I will want for lunch.

With plans to go to dinner with friends at an Italian restaurant tonight, I wanted a lunch that would not be heavy.  This restaurant is new to my husband and me, so I want to be hungry enough to sample lots of items on the menu.

When lunchtime came around today, the air had a chill and the sky was overcast.  Definitely not a salad sort of day.  I wondered what I could create that would be warm but not too filling.  We had leftover zucchini and cremini mushrooms from a dinner earlier in the week.  We always have whole wheat wraps and a variety of cheeses in the refrigerator.  Together, I decided I would make an interesting pizza.

My husband, who was working from home today also, shared this lunch with me.  For a quickly thrown together lunch, we both thought it was tasty.  One more thing to add to my “What to eat for lunch today?” list.

Very Flat Zucchini Flatbread

2 small zucchini, sliced into 1/2″ rounds

1/2 Tb. extra virgin olive oil

5 cremini mushrooms, sliced

1/2 yellow onion, diced

salt and pepper

1 piece whole wheat flatbread

2 Tb. shredded provolone

2 Tb. shredded parmesan, divided

Preheat oven to 375.  Heat a nonstick frying pan over medium heat.  Place zucchini rounds in pan, cooking for 2 -3 minutes per side, or until zucchini is golden brown.  Remove zucchini from pan, pour olive oil into pan and add mushrooms and onion.  Season with salt and pepper.  Cook, stirring occasionally, until tender.

Place flatbread on a pizza peel.  Place zucchini rounds on flatbread, and top with mushrooms and onion.  Sprinkle with provolone and 1 tablespoon of parmesan.  Slide flatbread directly onto oven rack and bake for 5 minutes.  Remove using pizza peel and top with remaining parmesan.  Cut into slices, and serve.