Thursday, October 08, 2009

Cheesy Zucchini and Red Onion Flatbread

To go along with our artichokes, I made this lovely little pseudo-pizza. It is very easy and very yummy. We would definitely make this again.


Cheesy Zucchini and Red Onion Flatbread
Bon Appetit, August 2006

10 oz 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 tbsp chopped fresh Italian parsley
1 small red onion
1 7- to 8-inch long zucchini, cut crosswise into 1/8-inch thick rounds
olive oil

Preheat oven to 400. Line baking sheet with parchment. Unroll dough onto parchment. Spread half of herb cheese over one long half of dough, leaving 1/2 inch plain border. Sprinkle with half of parmesan and 2 tbsp parsley. Using parchment as an aid, fold plain half of dough over filled half (don't seal edges). Spread remaining herb cheese over top; sprinkle with remaining parmesan. Remove enough outer layers of onion to yield a 2-inch diameter core; cut into 1/8-inch thick rounds. Arrange one row of zucchini down one long side of dough. Arrange onion rounds in row alongside zucchini. Arrange one more row of zucchini alongside onion. Brush vegetables with olive oil and sprinkle with salt and pepper. Bake until puffed and deep brown at edges, about 24 minutes. Sprinkle with remaining parsley.

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