Zucchini and Red Onion Flatbread

Terrific appetizer that looks as great as it tastes

Dec 15, 2014 - Serves 6

• Non Stick oil spray
• 1 ten oz tube refrigerated pizza dough
• 3/4 cup garlic and cheese spread (such as "Alouette", divided)
• 3/4 cup finely grated parmesan cheese, divided
• 3 tbs chopped fresh parsley, divided
• 1 small red onion
• 1 medium size zucchini cut crosswise into 1/8 inch thick rounds, divided
• some olive oil

Preheat oven to 400 degrees.
Line baking sheet with parchment paper and then spray with the non-stick spray.
Unroll dough dough onto the parchment paper and shape into an elongated rectangle.
Spread 1/2 of the cheese spread over one half of the dough, leaving a 1/2 inch border for sealing later.
Sprinkle 1/2 of the grated parmesan cheese over the cheese spread along with 2 tbs of the parsely.
Using the parchment as an aid, gently fold the empty half over the portion that has the cheese (do not seal the edges).
Spread remaining herb cheese over the top followed by the remainder of the grated parmesan.

Remove enough outer layers of the red onion to yield a 2 inch diameter core and then cut them into thin (1/8 in) slices.
Arrange the sliced onions and zucchini in separate rows down the top of the cheese spread..perhaps 2 rows of onions and 3 of zucchini.
Brush the veggies with some olive oil and sprinkle with salt & pepper.
Bake until puffed and deep brown at the edges...about 24 minutes.
Remove from oven and garnish with the chopped parsely