Adventures Recipes

Monday, July 17, 2006

Cheesy Zucchini and Red Onion Flatbread

Adapted from Bon Appetit Magazine
August 2006

vegetable oil spray
1 tube (13 ounce) refrigerated pizza crust dough
3/4 cup garlic and herb cheese spread (such as Roundy's or Alouette), divided
3/4 cup Parmesan cheese, finely grated
3 tablespoons Italian parsley, chopped
1 small red onion
1 medium (7-to 8-inch) zucchini, sliced 1/8" thick
Olive oil

1. Preheat oven to 400ºF. Line a 1/2 sheet pan with parchment paper and spray with vegetable oil spray. Unroll dough onto parchment and gently press out to the size of the baking sheet. Spread half of herb cheese over 1 long half of the dough, leaving a 1/2-inch plain border. Sprinkle with half the Parmesan and 2 tablespoons of the parsley. Using the parchment, fold plain half of dough over the filled halve. Do not seal the edges. Spread remaining herb cheese over the top; sprinkle with remaining Parmesan.
2. Slice onion into 1/8-inch slices. Arrange one row of zucchini down both long sides of the dough. Fill the middle with the onion slices. Brush vegetables with olive oil and season to taste with salt and freshly cracked pepper. Bake bread until puffed and deep brown around the edges, approximately 24 minutes. Sprinkle with remaining parsley. Let rest for 5 minutes and cut into 6 pieces.


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