I've had this recipe forever and never made it. Made this twice already in the last 2 weeks - very yummy. Couldn't find Alouette so used Philly Garlic/Chive cream cheese. Used the mandoline for super thin slices.....
yield: Makes 4 to 6 servings
Active time:15 minutes
total time:40 minutes
Ingredients
•Nonstick vegetable oil spray
•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
Preparation
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.
Read More http://www.epicurious.com/recipes/food/views/Cheesy-Zucchini-and-Red-Onion-Flatbread-235578#ixzz2cQ6sGufQ
http://www.epicurious.com/recipes/food/views/Cheesy-Zucchini-and-Red-Onion-Flatbread-235578
http://www.epicurious.com/images/recipesmenus/2006/2006_august/235578.jpg
yield: Makes 4 to 6 servings
Active time:15 minutes
total time:40 minutes
Ingredients
•Nonstick vegetable oil spray
•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
Preparation
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.
Read More http://www.epicurious.com/recipes/food/views/Cheesy-Zucchini-and-Red-Onion-Flatbread-235578#ixzz2cQ6sGufQ
http://www.epicurious.com/recipes/food/views/Cheesy-Zucchini-and-Red-Onion-Flatbread-235578
http://www.epicurious.com/images/recipesmenus/2006/2006_august/235578.jpg