Zucchini Squash Flatbread

Preheat oven to 400 F. Sprinkle cornmeal on a large baking sheet. Roll out flatbread dough into the shape of the baking sheet and transfer onto the cornmeal-lined baking sheet.

Using your fingers, make dimple marks evenly across the dough. Drizzle with a generous amount of olive oil, letting it pool in each of the dimples.

In a large bowl, carefully mix the mozzarella, zucchini, squash, and leeks with dill and about two more tablespoons of olive oil. Season with salt and pepper.

Top the flatbread with even amounts of the mozzarella, zucchini, squash, leek, and dill mixture and then crumble on the feta cheese.

Place in the oven and bake until crust begins to brown and veggies are cooked all the way through, about 25-30 minutes. Remove from oven. Cut into squares and enjoy!