Cheesy Zucchini And Red Onion Flatbread Recipes

CHEESY ZUCCHINI & ONION FLATBREAD

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.

CHEESY ONION FLATBREAD

Steps:

• Mix 1 cup grated Gruyere, 3 tablespoons softened butter, 2 teaspoons chopped rosemary or thyme, and a pinch of red pepper flakes. Spread on 2 pieces lavash (or other flatbread); top with 1/2 cup thinly sliced red onion. Bake at 425 degrees F on a parchment-lined baking sheet until golden and crisp, 10 minutes. Season with salt; cut into pieces.

CHEESY ZUCCHINI AND RED ONION FLATBREAD

Steps:

• Preheat oven to 400°F.
• Line baking sheet with parchment paper; spray with nonstick spray.
• Unroll dough onto parchment.
• Spread half of the 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 onions 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 pasrley.