Tuesday, June 21, 2011

Cheesy Herb Zucchini and Red Onion Flatbread

I saw a picture of this dish and thought it looked too beautiful not to make.  I knew my husband is not a big fan of zucchini (gasp!), but I can sometimes get away with making it anyway.  And it looks so impressive with so little work!  How could I not make it?  Sadly, I don't feel like my picture does it justice.  I was only able to snap a quick one before my camera died.  (My husband hides the power cord in the most logical places!)  But believe me, this flatbread is easy, delicious, and just so pretty.  Whip this up for your next luncheon.

Btw--the directions state to spread half the herb mixture on the long half of the dough and then fold it over on itself so there's a lovely pocket of herb cheesiness.  However, if you're crunched for time, you can easily skip this step altogether and spread the herb cheese mixture over the entire thing and continue in the directions as stated.

Cheesy Herb Zucchini and Red Onion Flatbread
(adapted from Bon Appetit)
Printable Recipe
Makes 1 large flatbread

3/4 cup cream cheese, room temperature
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried dill
1/4 teaspoon black pepper
salt to taste
1 pizza dough
1 cup grated parmigiano reggiano or parmesan cheese, divided
1/2 large red onion, sliced
1 medium-sized zucchini, sliced
olive oil

1) In a medium sized bowl, combine the first eight ingredients (through salt to taste).  Set aside.
2) Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment and spread out dough, if needed. 
3) Carefully, so as not to rip the dough, spread half of herb cheese mixture over the long half of dough, leaving 1/2-inch border. Sprinkle with half of parmigiano reggiano
4) Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Carefully, spread remaining herb cheese mixture over top.  
5) 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 remaining parmigiano reggiano and salt and pepper, to taste. 
6) Bake bread at 400 degrees until puffed and deep brown at edges, 20-25 minutes.  Enjoy!

1 comment:

  1. This looks so good! I'm totally making it for our next vegetarian night!

    Btw, I just discovered today that I'm way behind on your blog. Somehow my blog reader stopped including you a while ago. Now that I'm all caught up, I'm really hungry. :)



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