Cheesy Zucchini and Red Onion Flatbread

By debbreck

Ingredients

• Nonstick vegetable oil spray
• 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
• 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

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. 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 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. parsley.