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Cheesy Zucchini and Red Onion Flatbread

Non stick 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

Pre-heat oven to 400 degrees 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

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