But before I do post the recipe I just wanted to say that I am so grateful for all those wonderful cooks out there that are willing to share recipes and cooking knowledge.
I am not a cook, I am a recipe follower, plain and simple. I envy those creative people that can just pull items out of the fridge and pantry and whip up a masterpiece, but I know that's not me!
I do think I'm a pretty good photographer though...isn't this picture gorgeous?
Ok, to the recipe. I made this exactly as the recipe explained, the only difference is I used a different cheese spread than what they called for. I used this one and it was very good, just the perfect amount of garlic.
Cheesy Zucchini and Red Onion Flatbread
- Nonstick Vegetable oil spray
- 1 10-ounce tube refrigerated pizza dough (mine was actually 13.9 ounces and I used Pillsbury Pizza Crust brand)
- 3/4 cup garlic and herb cheese spread (I used the whole little container pictured above 6.5 oz.)
- 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 (green) cut crosswise into 1/8 inch thick rounds, divided
- Olive Oil
- Salt & Pepper to taste
- Preheat oven to 400 degree F. Line baking sheet with parchment paper; spray with nonstick spray.
- Unroll dough onto parchment.
- Spread half of the herb cheese over one 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.
- Removed 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 olive oil, sprinkle with salt & pepper.
- Bake until puffed and deep brown at edges, about 24 minutes.
- Sprinkle with 1 tablespoon parsley
And that it is. Simple and delicious.
Recipe from the website: www.epicurious.com and you can find the recipe HERE if you want to compare it to mine above.
Oh and by the way...this one is definitely NOT low carb!