Cheesy Zucchini and Red Onion Flatbread

By transuea

Ingredients

• Nonstick vegetable oil spray
• 1 10-ounce tube refrigerated pizza dough
• 3/4 cup garlic-and-herb chees spread, divided
• 3/4 cup finely grated parmesan cheese, divided
• 3 tbsp chopped fresh Italian flat leaf 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

Details

Servings 4

Preparation

Step 1

Preheat 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 in plain border. Sprinkle with half of parmesan and 2 tablespoons parsely. 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.