Cheesy Zucchini and Red Onion Flatbread |
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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 6 |
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From Bon Appetit Magazine. Ingredients:
nonstick vegatable cooking spray |
one 10 ounce tube refrigerated pizza dough |
3/4 cup garlic-and-herb cheese spread, divided (such as alouette) |
3/4 cup finely grated parmesan cheese, divided |
3 tablespoons chopped fresh italian parsley, divided |
1 small red onion |
one 7-to-8-inch-long zucchini (yellow or green) |
olive oil |
salt, to taste |
pepper, to taste |
Directions:
1. Preheat oven to 400°F.
2. Line baking sheet with parchment paper; spray with nonstick spray.
3. Unroll dough onto parchment.
4. Spread half of the herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
5. Sprinkle with half of parmesan and 2 tablespoons parsley.
6. Using parchment as aid, fold plain half of dough over filled half (do not seal edges).
7. Spread remaining herb cheese over top; sprinkle with remaining parmesan.
8. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds.
9. Arrange 1 row of zucchini down 1 long side of dough.
10. Arrange onions rounds in row alongside zucchini.
11. Arrange 1 more row of zucchini alongside onion.
12. Brush vegetables with oil; sprinkle with salt and pepper.
13. Bake bread until puffed and deep brown at edges, about 24 minutes.
14. Sprinkle with 1 tablespoon pasrley.
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