Cheesy Zucchini And Red Onion Flatbread
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
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.
Makes 4 to 6 servings.
Bon Appetit
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/