Kate Gibbs is a food and travel writer, author, cook and new mother living in Sydney, Australia. She cooks whole food that makes us healthy and happy, and travels to find the best in style, food and hotels.

crisp zucchini and caramelised onion flatbreads

crisp zucchini and caramelised onion flatbreads

Pizza without the chew and weight, crisp breads without the mess. These easy flatbreads are a little crumbly, and little crisp, and they hold together while you take a bite. I made these today in the gorgeous Easter sunny afternoon, because sparkling autumn is in the air and we're down in stunning Wombarra near the beach. 

The recipe makes four, and I admit I made the flatbread dough recipe up on the spot. It's here now mostly because I want to refer back to it, make it again and again. And I think you'll love it. They're lovely and light, just right for lunch for four. Excuse the image I took it with my iPhone. 

  • 2 brown or red onions, thinly sliced
  • 2 tbs extra virgin olive oil
  • 2 zucchini, thinly sliced lengthways with a mandolin
  • chives, to serve
  • 45g soft goats cheese (I used Meredith's marinated goat cheese)


  • 300g (2 cups) plain flour
  • 7g (1 sachet) dried yeast
  • 150ml milk (I use almond or soy)
  • 1 egg, at room temperature
  • 50ml extra virgin olive oil, plus extra

For dough, combine ingredients and 1 teaspoon fine salt in an electric mixer with a dough hook and knead until smooth dough forms. Alternatively, combine ingredients on a clean benchtop and knead well 5-8 minutes until smooth. Place in a bowl, cover with plastic wrap and then a tea towel and leave in a warm place 30 minutes to prove. 

Meanwhile, heat olive oil in a large frying pan over a low heat and cook onions until very soft and slightly caramelised, about 10 minutes. Divide dough into 4 balls and place on a tray covered loosely with plastic wrap. Let prove 10 minutes. 

Preheat oven to 250C. Roll out a ball of dough on a sheet of baking paper into a long oval shape, about 3mm thick. Spoon a quarter of the onion mixture over the dough and top with sliced zucchini. Season with salt and pepper. Transfers with paper to preheated oven and cook in upper-middle shelf until golden brown, about 6 minutes. Repeat with remaining dough and ingredients (you can do two at a time if preferred). 

Scatter over crumbled cheese and finely chopped chives, drizzle with olive oil and serve hot.

photography for Belvedere Vodka

photography for Belvedere Vodka

{recipe} asian chicken nuggets