Zucchini Flatbread Pizza

John said this recipe was kind of a mental stretch for him at first and that he didn't expect to like it that much. But when we tasted it, he immediately said, "Thing of the week!"





















I think you could make it on a bigger cookie sheet and up with more pizza with thinner crust. We had a few slices of zucchini and onion left over, since our cookie sheets are small.
















To me this tasted a LOT like a bialy from Bloomington Bagel Company, which was basically a little pizza style food, made with bagel dough and cream cheese. I love the idea of a "pizza" with something other than marinara sauce, and this was a great example of how to make such an alternative sauce out of cream cheese (though, of course, it's way worse for you than regular pizza).

Still, a cream cheesey pizza is ok every now and then. The fat is satiating, so I was less prone to snacking after eating this.


Zucchini Flatbread Pizza
from The Sisters Cafe


1 batch of your favorite pizza dough
3/4 cup cream cheese
to taste: dill, pepper, garlic salt, Italian seasoning, etc.
3/4 cup Parmesan cheese
1 small red onion, cut into 1/8 inch thick rounds
1 zucchini (yellow or green), cut into 1/8 inch thick rounds
3 T. chopped fresh parsley or your favorite herbs
olive oil


1. chop veggies. prepare dough. preheat oven to 400 degrees.
2. combine cream cheese with dill, garlic salt, and other desired seasonings.
3. brush a large baking sheet with olive oil, and stretch dough out in the pan.
4. spread the cream cheese mixture over the dough, sprinkle with Parmesan.
5. arrange 1 row of zucchini slices down 1 long side of the dough. arrange onion rounds in a row alongside zucchini. repeat until all is used. brush vegetables with olive oil and sprinkle with salt and pepper.
6. bake until puffy and golden brown, about 24 minutes. sprinkle with fresh herbs.