CHEESY ZUCCHINI AND RED ONION FLATBREAD Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into
1/8-inch-thick rounds, divided
Olive oil
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Directions: |
Directions:Preheat oven to 400°F. Line baking sheet with parchment paper; spray
with
nonstick spray. Unroll dough onto parchment. Spread half of herb cheese
over
1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half
of
Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain
half
of dough over filled half (do not seal edges). Spread remaining herb
cheese
over top; sprinkle with remaining Parmesan. Remove enough outer layers
of
onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds.
Arrange
1 row of zucchini down 1 long side of dough. Arrange onion rounds in
row
alongside zucchini. Arrange 1 more row of zucchini alongside onion.
Brush
vegetables with oil; sprinkle with salt and pepper. Bake bread until
puffed
and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon
parsley.
Note: I usually use shallots instead of red onions because they are
sweeter |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
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