Herbed Cheese Flatbread
Serves: 4-6 servings
  • 1 13 oz tube refrigerated pizza dough
  • ¾ cup garlic and cheese spread, divided
  • ½ cup grated Parmesan cheese, divided
  • 3 tablespoons chopped fresh basil, divided
  • ½ red onion, thinly sliced into rounds (about ⅛ inch thick)
  • 1 zucchini (about 7-8 inches long), cut crosswise into ⅛ inch thick rounds
  • Mazola Corn Oil (about 2 tablespoons)
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. (optional: coat lightly with Mazola Corn Oil to prevent sticking)
  2. Unroll the pizza dough onto the parchment paper. Spread half of the herbed cheese lengthwise on half of the dough, leaving about ½ inch border on the outside. Sprinkle with half of the Parmesan cheese and the basil. Using the parchment paper as an aid, fold the plain half of the dough over the filled half. Do not seal.
  3. Spread the remaining herbed cheese over the dough, and sprinkle with the remaining Parmesan.
  4. Arrange a row of zucchini slices lengthwise down the dough, then arrange a second row of red onion rounds next to it. Add a final layer of zucchini rounds alongside the onion.
  5. Brush the vegetables lightly with corn oil. Sprinkle with salt and pepper, to taste.
  6. Bake the flatbread until it is deep brown along the edges, about 25 minutes. Slice, and enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/a-twist-on-caesar-salad/