Hello. I love cheesy stuff.
I watch cheesy romantic telenovelas with a tissue box nearby. I own a collection of cheesy rom-coms with Hugh Grant. And I listen to cheesy love songs… well sometimes. Um. Yeah. I’m a total cheeseball!
And I love cheesy food. Cheese of all kinds: Cheddar, provolone, brie, parmesan, mozzarella, manchego, blue cheese, pepper jack, cotija, fresco, nutritional yeast cheese sauce…
Are you still there?
Well, if you love cheese as much as I do then you’ll devour this flatbread in seconds. I know you will. I did. Not minutes. Seconds! And help yourself to a second slice if you really must.
Zucchini, red onions, and lots of herbs adorn this flatbread while adding lots of flavor to the melty cheese that is not only on top of the flatbread but also stuffed inside the flatbread. I repeat. Cheese. Melty cheese. Inside the flatbread. There’s cheese inside the flatbread!
OK. I’m done here.
Cheesy Zucchini and Red Onion Flatbread
- 8oz pizza dough (half pound store bought or homemade)
- 4oz shredded cheese, divided (any kind that melts)
- 1/3 cup grated parmesan cheese, divided
- 3 tablespoons fresh italian parsley (chopped)
- 1 small red onion (thinly sliced)
- 1 small zucchini (sliced 1/8 inch thick rounds)
Adapted by: Bon Appetit
Note: I used my favorite pizza dough recipe found HERE. It yields (2) 1 lb. pizza dough balls but I divided it into (4) 1/2 lb. pizza dough balls and made this flatbread with one of them.
|On a floured surface, roll out pizza dough into a long rectangle as thin as possible. Snip off curved edges to make a rectangular shape. Sprinkle half of the cheese over one long half of the dough leaving a 1/2 inch plain border. Sprinkle half of the parmesan cheese and 2 tablespoons of parsley. Fold the other half over the filled half without sealing the edges. Sprinkle the remaining cheese over the top and sprinkle with the remaining parmesan cheese.|
|Wash and slice onions into 1/8 inch thick rounds. Remove outer layers of the onion rings to match the size of your zucchini rounds and start assembling the vegetables on top of the flatbread. Start by arranging zucchini in one row along the long side of the dough overlapping the zucchini rounds slightly. Then arrange onions alongside and repeat the procedure. Arrange another layer of zucchini and repeat until necessary. I only made three rows with the onion in the middle. So there may be some leftover zucchini and onion.|
|Brush vegetables and edges of dough with oil. Sprinkle salt and pepper. Bake until deep brown at edges, about 24 minutes. Sprinkle with the remaining parsley. Enjoy!|