Cheesy Zucchini & Onion Flatbread

READY IN: 44mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • cooking spray
  • 1
    (10 ounce) package refrigerated pizza dough
  • 34
    cup garlic cheese spread (ie. Allouette)
  • 34
    cup parmesan cheese, fresh finely grated divided
  • 3
    tablespoons Italian parsley, chopped, divided
  • 1
    small red onion
  • 7
    inches long green zucchini, cut into 1/8-inch rounds, divided
  • 1
    tablespoon olive oil
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DIRECTIONS

  • Preheat oven to 400°.
  • Line baking sheet with parchment paper (or foil) and spray w/ nonstick spray.
  • Unroll dough onto parchment paper.
  • Spread 1/2 the herb cheese over one long half of dough, leaving 1/2" plain borders.
  • Sprinkle with 1/2 Parmesan and 2 T parsley.
  • Using parchment paper as aid, fold the dough over filled half *do not seal edges.
  • Spread remaining cheese on top, sprinkle with remaining Parmesan cheese.
  • Peel off enough outer layers of onion to have 2" circles. Cut into 1/8" thick rounds.
  • Arrange 1 row of zucchini down along one side of dough. Arrange onions down the center. Add one more row of zucchini along the outside of onio row (you will have 3 rows of veggies).
  • Brush veggies with Olive Oil. Sprinkle w/ salt and pepper.
  • Bake until the bread is puffed up & golden brown, about 24 minutes.
  • Sprinkle with1 T parsley before serving.
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