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Cheesy Zucchini and Red Onion Flatbread

Posted by on Oct. 29, 2009 at 5:37 PM
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 1 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 parsley, divided
1 small red onion
1 large zucchini, cut crosswise into 1/8 thick rounds
Olive oil

Preheat oven to 400. 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
tbsp of 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 tbsp parley.

by on Oct. 29, 2009 at 5:37 PM
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