Fava & Zucchini Flat Bread

​Uses from Broad Wing Farm Share(s): Fava Beans, Zucchini, Fennel, Chard
Shopping List: Pre-made Naan Bread, your favorite flatbread, or Focaccia, Whole Milk Mozzarella, Romano or Pecorino Cheese, Large Tomato or Can of Diced, fresh or dry Oregano & Thyme
Special Note: This recipe is celebrating the flavors of beautiful warm weather veggies & is not a typical flat bread pizza as you know it.  You will essentially be eating most of the veggies nearly raw, with just enough warmth to melt the cheese.  Great for a hot day!  Also, a good recipe to have the kids help you with, as preparing the Fava Beans takes time.
 
Ingredients
Fava Beans | Husk the beans, discarding the shells.  Bring a salted pot of water to boil, set a large bowl of very icy water to the side. Drop the beans into the water, allow to boil for 1 minute.  Strain & immediately immerse in ice water.  When chilled pinch a bean between 2 fingers, this will remove the bean from the peels.1-2 Fennel | Remove stems & fonds.  Cut bulb in half & cut out core.  Slice lengthwise & chop into small pieces 1 Zucchini | Remove ends & put in your vegetable freezer bag that we have started to collect.  Slice into thin rounds1 Large Tomato | Remove core & put in your freezer bag.  Slice into thin rounds1-2 cloves Bulb Garlic | ChoppedExtra Virgin olive oil |Salt, Pepper, & pinch Chili Flake |Mozzarella | If using fresh, pull into large chunks with your hands.  Shred if not using freshPecorino or Romano & Herbs |  
 
Directions
Pre-heat Oven to 400.  If you have convection, 350 is fine, or set to pizza setting.
1 tbsp of olive oil in a medium pan over medium high heat.  When oil starts to shimmer, add fennel & cook until nearly translucent. Add chopped garlic, cook 1 minute longer, top with chard leaves & remove from heat as the chard begins to wilt.
Lay out your flat breads or focaccia onto baking sheets.  Start by layering the tomato slices on the bottom. (or drain can of chopped tomatoes & scatter on bread(s)
Spoon Chard/fennel mixture over tomatoes.  Sprinkle salt & pepper to taste.  Lay down zucchini coins & fava beans.  Sprinkle with a few pinches of chili flake (optional)
In a small bowl, mix the Pecorino cheese with one 1tbsp ea. dry (or fresh) Thyme & Oregano.  Top with some chopped fennel fonds.
Top veggies with Mozzarella, then sprinkle on the Pecorino.  Put immediately in oven, & leave in only long enough for cheese to melt.  Remove from oven, cut into pieces & enjoy! 
Can be made ahead, & enjoyed at room temperature the next day.  Vegetables should be prepared the day of making the flatbread.