Zucchini & red onion flatbread

Even though I’m still waiting for some more comments to tell you about my delicious and simple Cheesy baked pasta and tilapia with cherry tomatoes recipe… Evan asked/forced me to make something for his group gallery opening on Friday so I decided to try Summer’s flat bread from my to-cook list. I figured this isn’t breaking the rules since I’ve already given you the recipe. (It was really yummy too)

Zucchini & red onion flatbread
{Adapted from Summer Harm’s recipe}

1 batch of your favorite pizza dough {I used the Pillsbury thin crust, but next time I want to try the crust from Grand Avenue Pizza}
3/4 cup whipped cream cheese {I recommend getting whipped cream cheese. Otherwise it’s impossible to spread}
to taste: dill, pepper, garlic salt, italian seasoning, etc.
3/4 cup parmesan cheese
1 small red onion, cut into 1/8 inch thick rounds
1 zucchini (yellow or green), cut into 1/8 inch thick rounds
3 T. chopped fresh parsley or your favorite herbs
olive oil

01| chop veggies. prepare dough. preheat oven to 400 degrees.
02| combine cream cheese with dill, garlic salt, and other desired seasonings.
03| brush a large baking sheet with olive oil, and stretch dough out in the pan.
04| spread the cream cheese mixture over the dough, sprinkle with parmesan.
05| arrange 1 row of zucchini slices down 1 long side of the dough. arrange onion rounds in a row alongside zucchini. repeat until all is used. brush vegetables with olive oil and sprinkle with salt & pepper.
06|  bake until puffy and golden brown, about 24 minutes. sprinkle with fresh herbs.

*One more recommendation from me: It didn’t cook very evenly for my liking. The edges got a little too burnt in order for the middle to cook evenly. Next time I’m going to cut the dough in half and do two rounds of baking on my pizza stone. This would probably make it cook faster though. If you don’t have a pizza stone (or you think it would be too hard to transfer, which it would be) maybe cutting the dough in half and cooking it on a sheet would be good enough.

Mmm, It’s a very creamy and rich tasting flatbread. It almost tasted more like a fancy vegetarian pizza to me because the emphasis really wasn’t on the bread but the toppings.

Ps. my pizza stone is just a square of unglazed tile

I cut mine into small pieces since it was getting served at a party.

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