CHEESY ONION FLATBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 1 cup grated Gruyere, 3 tablespoons softened butter, 2 teaspoons chopped rosemary or thyme, and a pinch of red pepper flakes. Spread on 2 pieces lavash (or other flatbread); top with 1/2 cup thinly sliced red onion. Bake at 425 degrees F on a parchment-lined baking sheet until golden and crisp, 10 minutes. Season with salt; cut into pieces.
GINA'S CHEESY FLAT BREAD
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl fold together the goat cheese, cream cheese, garlic and herbs. Season with a pinch of salt and pepper.
- Line a sheet tray with parchment paper and lightly flour a work surface. With a rolling pin, roll the dough into an oval shape that fits a half sheet tray and lay out on the parchment paper.
- Spread dough with the goat cheese mixture, leaving a 1/2-inch edge. Arrange the red onion in a row, overlapping slightly. Repeat with the zucchini.
- Brush the red onion, zucchini, and crust with olive oil. Sprinkle with red pepper flakes, salt and pepper, to taste, and the Parmesan. Bake in the oven for 25 minutes.
- Remove from oven and using a pizza cutter, slice into thin strips for serving.
CHEESY ZUCCHINI AND RED ONION FLATBREAD
Make and share this Cheesy Zucchini and Red Onion Flatbread recipe from Food.com.
Provided by dojemi
Categories High In...
Time 39m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Line baking sheet with parchment paper; spray with nonstick spray.
- Unroll dough onto parchment.
- Spread half of the herb cheese over 1 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.
- 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 onions rounds in row alongside zucchini.
- Arrange 1 more row of zucchini alongside onion.
- Brush vegetables with oil; sprinkle with salt and pepper.
- Bake bread until puffed and deep brown at edges, about 24 minutes.
- Sprinkle with 1 tablespoon pasrley.
Nutrition Facts : Calories 212.7, Fat 14.4, SaturatedFat 8.9, Cholesterol 39.9, Sodium 981, Carbohydrate 6.4, Fiber 0.3, Sugar 0.9, Protein 14.4
CHEESY ZUCCHINI & ONION FLATBREAD
This makes a wonderful appetizer.It even tastes great at room temperature . Courtesy of: Bon - Appetit, Aug. 2006
Provided by Chicagoland Chef du
Categories Breads
Time 44m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Line baking sheet with parchment paper (or foil) and spray w/ nonstick spray.
- Unroll dough onto parchment paper.
- Spread 1/2 the herb cheese over one long half of dough, leaving 1/2" plain borders.
- Sprinkle with 1/2 Parmesan and 2 T parsley.
- Using parchment paper as aid, fold the dough over filled half *do not seal edges.
- Spread remaining cheese on top, sprinkle with remaining Parmesan cheese.
- Peel off enough outer layers of onion to have 2" circles. Cut into 1/8" thick rounds.
- Arrange 1 row of zucchini down along one side of dough. Arrange onions down the center. Add one more row of zucchini along the outside of onio row (you will have 3 rows of veggies).
- Brush veggies with Olive Oil. Sprinkle w/ salt and pepper.
- Bake until the bread is puffed up & golden brown, about 24 minutes.
- Sprinkle with1 T parsley before serving.
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