Cheesy Zucchini and Onion Flatbread |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an easy appetizer, or would make a great accompaniment to grilled steak or berbecue. Ingredients:
vegetable oil cooking spray |
1 (10 ounce) package refrigerated pizza dough |
3/4 cup garlic & herb spreadable cheese, divided (like alouette or boursin) |
3/4 cup finely grated parmesan cheese, divided |
3 tablespoons chopped fresh italian parsley, divided |
1 small red onion |
1 (8 inch) zucchini, cut crosswise into 1/8-inch thick rounds, divided |
olive oil |
Directions:
1. Preheat oven to 400 degrees.
2. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment.
3. SPread half of herb cheese over 1 long half of dough, leaving 1/2 plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley.
4. Using parchment paper as an aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan.
5. Remove enough of outer layers of onion to yield 2 in diameter core; cut into 1/8 thick rounds.
6. Arrange 1 row of zucchini down long side of dough. Arrange onion rounds in row alongside zucchini. Arrane 1 more row of zucchini alongside onion.
7. Brush vegetables with oil; sprinkle with salt and pepper.
8. Bake bread until puffed and deep brown at edges, about 24 minutes. SPrinkle with 1 tbsp parsley.
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