Folded pizza dough flatbread with roasted zucchini and provolone

Preheat a cast iron pan in a pizza oven running over a thousand degrees.

Slice a zucchini thin; oil the hot pan, add the zucchini, more olive oil on top, salt, pepper, a little oregano and minced or sliced garlic; into the oven.

Roll the pizza dough with a rolling pin into about a 12 inch circle; it need not be stretched like a pizza.

Spread olive oil over the surface, fold in half and rub gently so the sides do not stick together; into the oven.

Variation: without a wide oven, cook the zucchini first and the bread afterwards.

Bake the bread a little under two minutes, until puffy and charred around the edges. Pile the browned zucchini, lay sliced provolone on top and return until the cheese just browns, about 30 seconds more.

Open the folded bread, fill with the zucchini and provolone including the crusty bits off the pan, and finish with a squeeze of lemon and basil.