I’ve been on a bit of a zucchini kick lately. Justifiably so, I think, since zucchini is in season and it’s cheap, not to mention really good for you, delicious, yadda yadda yadda. A few weeks ago I was able to disguise it in cake and Kat was none the wiser. She ate it voraciously, willingly, happily. But this time it wasn’t nearly so inconspicuous and she poo-poo’ed it, despite the fact it’s made with pizza dough and smothered with cheese. Really, what’s not to like?
I’d had this recipe tacked on my office bulletin board for a few months and knew it would be good (need I mention carbs and cheese, again?). But it’s not one of those things you can just whip up unless you’re serving at least six. I was pretty well guilt-ridden after one slice. It’s probably best served at a party (think your book club meeting or a game day party, i.e. Michigan State v. Notre Dame this weekend), where you can have that one guilt-inducing slice, but when you go back for seconds it’ll all be gone.
Enjoy! (And, Go Green!!)
Recipe Courtesy: Bon Appetit
- Non-stick vegetable oil spray
- 1 refrigerated pizza dough (I used the frozen Sprouts brand, but Trader Joe’s carries the same thing)
- 3/4 c garlic and herb cheese spread (such as Alouette or Boursin), divided
- 3/4 c finely grated parmesan cheese
- 3 Tbsp chopped, fresh Italian parsley, divided
- 1 small red onion, sliced
- 1 medium zucchini (yellow or green), cut crosswise into 1/8 inch rounds, divided
- Olive oil
Thaw frozen pizza and let rise per directions on package. Preheat oven to 400°F. Line baking sheet w/parchment paper; spray with nonstick spray. Roll out dough on parchment paper to about 12 inches. Spread half of herb cheese over 1 long half of dough, leaving 1/2 inch border. Sprinkle with half the 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 rounds. Arrange 1 row of zucchini down each long side of dough. Arrange onion rounds in row on top of the zucchini. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and golden brown at edges, about 24 minutes.