Cheesy Zucchini & Onion Flatbread |
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Prep Time: 20 Minutes Cook Time: 24 Minutes |
Ready In: 44 Minutes Servings: 12 |
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This makes a wonderful appetizer.It even tastes great at room temperature . Courtesy of: Bon - Appetit, Aug. 2006 Ingredients:
cooking spray |
1 (10 ounce) package refrigerated pizza dough |
3/4 cup garlic cheese spread (ie. allouette) |
3/4 cup parmesan cheese, fresh finely grated divided |
3 tablespoons italian parsley, chopped, divided |
1 small red onion |
7 inches long green zucchini, cut into 1/8-inch rounds, divided |
1 tablespoon olive oil |
Directions:
1. Preheat oven to 400°.
2. Line baking sheet with parchment paper (or foil) and spray w/ nonstick spray.
3. Unroll dough onto parchment paper.
4. Spread 1/2 the herb cheese over one long half of dough, leaving 1/2 plain borders.
5. Sprinkle with 1/2 Parmesan and 2 T parsley.
6. Using parchment paper as aid, fold the dough over filled half *do not seal edges.
7. Spread remaining cheese on top, sprinkle with remaining Parmesan cheese.
8. Peel off enough outer layers of onion to have 2 circles. Cut into 1/8 thick rounds.
9. Arrange 1 row of zucchini down along one side of dough. Arrange onions down the center. Add one more row of zucchini along the outside of onio row (you will have 3 rows of veggies).
10. Brush veggies with Olive Oil. Sprinkle w/ salt and pepper.
11. Bake until the bread is puffed up & golden brown, about 24 minutes.
12. Sprinkle with1 T parsley before serving.
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