Cheesy Zucchini Arugula Onion Flatbread

This is a version with more cheese, and arugula, I saw the recipe for Cheesy-Zucchini-And-Red-Onion-Flatbread, and to my taste, it needs more cheese. I love cheese any of them. The bladed arugula and cheese with a twist gives the blend of flavors is exquisite. Add a touch of olive and .. boccato di cardinale!

yield 4 to 6 servings


  • Nonstick vegetable oil spray
  • 1 10-ounce tube refrigerated pizza dough
  • 3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1/2 cup mozzarella cheese
  • 1 small red onion
  • 1 small tomato (cubes)
  • 1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
  • 10-15 leaves of arugula
  • Olive oil


  1. Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray.
  2. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
  3. Sprinkle with half of Parmesan
  4. 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.
  5. 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 onion rounds in row alongside zucchini.
  6. Arrange 1 more row of zucchini alongside onion .
  7. Sprinkle the chopped tomato on whole preparation add mozzarella cheese
  8. Brush vegetables with oil; sprinkle with salt, pepper … Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with arugula and olive oil

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