Saturday, January 30, 2010

Cheesy Zucchini and Red Onion Flatbread

This was very, very good.  This would be great to serve at a party or as an appetizer when you have dinner company.  It was easy to make and I thought was it was pretty on the plate.

Cheesy Zucchini and Red Onion Flatbread
bon appetit

Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
1/3 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 degrees.  Line baking sheet with parchment paper; spray with nonstick spray.  Unroll dough onto parchment.  Spread helf 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 no 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.

*I used the whole container of cheese spread and dried parsley flakes.

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