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Zucchini and Red Onion Flatbread

September 4, 2011

We didn’t get any more zucchini in this week’s bag from the farm, so it looks like zucchini season is finally wrapped up for the year. However, I still have a few backlogged zucchini recipes that I will try to squeeze in before  fall arrives in full force! I adapted this tasty flatbread recipe from both Bon Appetit’s Fast Easy Fresh and the ATK Family Baking Book. The original recipe in Fast Easy Fresh calls for a 13.8 oz tube of pizza dough, but I prefer to make my own pizza dough because I like to add some white whole wheat flour (King Arthur makes this and it’s awesome). Plus I’m just a stickler for making as much from scratch as possible! I really like America’s Test Kitchen’s pizza dough recipe because it’s sturdy but bakes up nice and puffy. If you have a food processor, the pizza dough can be made in under ten minutes, so with a very small amount of planning ahead, you can throw the dough together in the morning and refrigerate it until you get home from work (or whenever you plan on baking the flatbread). The dough ingredients can also be doubled if you wish to make two pounds of dough, either for two flatbreads or for a 14″ pizza on the side!

Our grocery store surprisingly didn’t have any of the Alouette brand cheese spread, so I used Rondelé instead. I don’t generally buy cheese spreads, so I have no idea how the two brands compare to each other, but the flatbread turned out delicious with the one I chose! I also alternated both zucchini and yellow squash for some color variation rather than using only one or the other. The zucchini and onion tended to slide to the sides as the flatbread baked, so I found it’s best to arrange them more towards the middle. Enjoy!

Zucchini and red onion flatbread

The dough can be made ahead and either refrigerated or frozen depending on how far ahead you wish to make it. To make ahead earlier the same day, do not let the dough rise but keep in the refrigerator for up to 16 hours, then let sit at room temperature for about 30 minutes before using. To freeze, let the dough rise as directed, then wrap tightly in greased plastic wrap and freeze for up to 1 month; let thaw at room temperature for 2-3 hours before using.

Serves 4 to 6

Ingredients

Dough

  • 2  cups (plus more as needed) bread flour
  • 1 1/8  teaspoons rapid-rise yeast
  • 3/4  teaspoon salt
  • 1  tablespoon olive oil
  • 3/4  cup warm water (110 degrees F)

Filling and topping

  • 3/4  cup garlic-and-herb cheese spread (such as Alouette), divided
  • 3/4  cup finely grated Parmesan cheese, divided
  • 3  tablespoons chopped fresh Italian parsley, divided
  • 1  small red onion
  • 1 7- to 8-inch long zucchini or yellow squash, cut crosswise into 1/8-inch thick rounds, divided
  • Olive oil
  • Salt and pepper

Directions

  1. To make the dough: Pulse the flour, yeast, and salt together in a food processor (fitted with a dough blade if possible) to combine. With the processor running, pour the oil, then water through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest of 2 minutes, then process for 30 seconds longer. If after 30 seconds the dough is sticky and clings to the blade, add more flour 1 tablespoon at a time as needed.
  2. Turn dough out onto a lightly floured surface and form it into a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1.5 hours, before using.
  3. To assemble and bake: Preheat oven to 400 degrees F. Line baking sheet with parchment paper; spray with nonstick spray. Roll out dough into a rectangle about 14 by 12 inches. Spread half of herb cheese over one long half of dough, leaving 1/2-inch plain border. Sprinkle with half of 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.
  4. Remove enough outer layers of onion to yield 2-inch diameter core; slice into 18-inch thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper.
  5. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with remaining 1 tablespoon parsley and serve.

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