Thursday, July 16, 2009

Zucchini & Red Onion Flatbread

Image : Bon Appetit

I found this recipe in the mail. It came with an offer to buy Bon Appetit magazine. It worked. I bought the magazine. It's delicious. You should try it tonight.

Zucchini & Red Onion Flatbread
from Bon Appetit

  • 1 10-ounce 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 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; 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 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.

*You can also make your own by mixing 8 oz cream cheese with some garlic powder and some chives.


Judy said...

We have made this twice now at camp by multiplying it to feed around 140. It is really good and makes the kitchen smell wonderful. I do recommend it tonight.

Corrinne said...

YUM! This is an awesome recipe. I work with Alouette and it's great to see such unique and lovely way to use our cheese. It can even be great with other varieties like the Savory Veg or Shallot and Onion. Thanks!