Cheesy Zucchini Arugula Onion Flatbread
Description
Why make boring pizza when you can just as easily make this wonderful flatbread? It is loaded with lots of different cheeses and veggies!
Ingredients
non-stick cooking spray
10- oz. tube refrigerated pizza dough
3/4 c. garlic & herb cheese spread (like Alouette), divided
3/4 c. finely grated Parmesan cheese, divided
1/2 c. mozzarella cheese
1 small red onion
1 small tomato, cubed
7 - 8 inch long yellow or green zucchini, cut crosswise into 1/8 inch thick rounds, divided
10-15 arugula leaves
olive oil
Directions
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Preheat oven to 400 degrees. Line baking sheet with parchment paper; spray the paper with non-stick cooking spray.
Unroll dough onto parchment paper. Spread half of the herb cheese over 1 long half of dough, leaving 1/2 inch plain border.
Sprinkle with half of the Parmesan cheese.
Using parchment as an aid, fold the plain half of dough over the filled half. Be careful to 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 the zucchini rounds. Arrange 1 more row of zucchini alongside the onion.
Sprinkle the chopped tomato on the whole thing; add mozzarella cheese.
Brush veggies with oil; sprinkle with salt, pepper.
Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with arugula and olive oil.
4-6 servings