Style Me Pretty Shoot + Summer Vegetable Flatbread Recipe

A few months ago, I collaborated with an ace team to style an engagement party photo shoot here in the city. We thought it turned out pretty lovely, and so did the folks at Style Me Pretty Living.

A big thank you to Becca at Pill Photography for taking these gorgeous photos! Some of my favorites…

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Summer Vegetable Flatbreads
Makes 2 medium flatbreads

2 zucchini, thinly sliced
2 tablespoons olive oil, plus more for grilling
Kosher salt, to taste
1 lb. whole grain pizza dough (from homemade or store bought)
2 ears corn
Romesco sauce*
1/4 cup sundried tomatoes in oil, chopped
1 small red onion, thinly sliced

Heat oven to 400F. Toss zucchini with olive oil and salt and and place on a parchment-lined baking sheet. Roast for about 20 minutes, until golden brown around the edges.

Heat a grill or grill pan to high. Divide pizza dough in two pieces and roll out each about 1/2” thick. Brush with a bit of olive oil and place on grill. Grill about 5 minutes on each side. Remove from the grill.

Rub the corn with a bit of olive oil and a sprinkle of salt. Grill a few minutes, rotating, until charred on all sides. Remove from the cob.

Spread the Romesco sauce over the flatbreads. Top with the roasted zucchini, sundried tomatoes, red onion and corn.

Romesco Sauce
1 large bell pepper
1/4 cup toasted almonds
1 clove garlic, chopped
1 teaspoon hot smoked paprika
1/4 cup olive oil
2 tablespoons sherry vinegar
Kosher salt, to taste

Char the bell pepper over an open flame on a stove top or grill. Place in a zip top plastic bag or in a bowl covered with plastic wrap. Allow to steam for about 15 minutes. Using a paper towel, wipe off the charred skin of the bell pepper. Remove the seeds, chop and set aside.

In a food processor or blender, combine the almonds, garlic, paprika and bell pepper. Pulse to combine. Stream in the olive oil, forming a thick paste. Add sherry vinegar and salt to taste.

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