CHEESY ZUCCHINI & ONION FLATBREAD

Cheesy Zucchini & Onion Flatbread image

Provided by Chicagoland Chef du

Categories Breads

Time 44m

Yield 8-12 serving(s)

Number Of Ingredients 8

cooking spray
1 (10 ounce) package refrigerated pizza dough
3/4 cup garlic cheese spread (ie. Allouette)
3/4 cup parmesan cheese, fresh finely grated divided
3 tablespoons Italian parsley, chopped, divided
1 small red onion
7 inches long green zucchini, cut into 1/8-inch rounds, divided
1 tablespoon olive oil

Steps:

Preheat oven to 400°.
Line baking sheet with parchment paper (or foil) and spray w/ nonstick spray.
Unroll dough onto parchment paper.
Spread 1/2 the herb cheese over one long half of dough, leaving 1/2" plain borders.
Sprinkle with 1/2 Parmesan and 2 T parsley.
Using parchment paper as aid, fold the dough over filled half *do not seal edges.
Spread remaining cheese on top, sprinkle with remaining Parmesan cheese.
Peel off enough outer layers of onion to have 2" circles. Cut into 1/8" thick rounds.
Arrange 1 row of zucchini down along one side of dough. Arrange onions down the center. Add one more row of zucchini along the outside of onio row (you will have 3 rows of veggies).
Brush veggies with Olive Oil. Sprinkle w/ salt and pepper.
Bake until the bread is puffed up & golden brown, about 24 minutes.
Sprinkle with1 T parsley before serving.