Cheesy Zucchini and Red Onion Flatbread

In case you were wondering why I was so dressed up as I wished my parents 'bon voyage' in the last post, it was because I had my ladies small group that night. After dropping my parents off at the airport, we drove to the small group and Shaun waited patiently reading in the car while I spent two hours socializing. (I mentioned the small group briefly in the post here about my bad day.)

The small group is interest-focused, so it is all young women who enjoy cooking. Each of the five weeks is themed, and the first week happened to be "Cocktail Night," so each woman was to bring an hors d'œuvre to share and dress up in a little black dress and heels. The themes have all been really cute and fun.

What hors d'œuvre did I bring, you ask? Well, I found this recipe for cheesy zucchini and red onion flatbread from the magazine Bon Appetit, and altered it a little. While my parents were here, I actually made it with a salad for a light dinner one night. You can substitute different cheeses or even use summer squash or sweet onions if you prefer. Let me know if you give it a try!

Cheesy Zucchini and Red Onion Flatbread

• 1 10-oz pkg Pillsbury refrigerated pizza dough
• 1 red onion, sliced thinly crosswise
• 2 zucchini, sliced thinly crosswise
• ¾ cup garlic and herb goat cheese spread
• ¾ cup blend of shredded asiago, parmesan, and romano cheeses
• 2 Tbsp dried parsley
• Olive oil

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and spray with nonstick spray. Roll out the pizza dough and cover one half of the dough (lengthwise) with half of the goat cheese spread. Make sure to leave about a half-inch border along the edges, so it doesn’t ooze out. Sprinkle half of the shredded cheese and 1 tbsp of parsley evenly on top of the spread.
2. Using the parchment paper as an aid, fold the plain half of dough on top of the filled half. Make sure not to pinch the edges together. Then spread the remaining goat cheese on top, followed by the rest of the shredded cheese and parsley.
3. Line the red onion slices along the center of the bread lengthwise, and line the zucchini slices up along both sides of the onion line. Brush the vegetables with olive oil, sprinkle with salt and pepper, and bake in the oven for about 24 minutes, until the bread is golden brown.