Cheesy Flatbread with Zucchini and Red Onions
I made this yummy for our weekly mommy happy hour. Um, I mean playdate for the kids. I assembled it all in the morning, let it rise a tiny bit at room temp, and popped it in the oven right before the mummies and toddlers arrived. It came out perfectly. The garlic and herb cheese spread and Parmesan in the center gives it a ton of flavor and the veggies and fresh parsley make it bright and fresh.
You can use fresh pizza dough from the grocery store, or, most pizza shops will sell you a ball of dough. Of course you can make your own too.
I love this concept, and if I had had some ripe pears around instead of zucchini, I think I might have replaced the cheese with gorgonzola, and topped the bread with sliced pears, candied walnuts, and perhaps some fresh thyme. That would have been a little more appropriate for winter. See how versatile this idea is?
- 1 ball 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
Preheat oven to 400°F. Line baking sheet with parchment paper and lightly flour it. Roll dough into a square on the 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.
adapted from Bon Appetit August 2006