I made this zucchini flatbread with Boursin cheese for a party a couple of years ago and it was loved by all. It’s something about the cheese that makes this addicting. I found it in Bon Apetite magazine. If you are a moderately skilled home cook, you should get a subscription to Bon Apetite! It also makes a great gift for the cook in your life.
Level of Difficulty: Moderate
Time Required: Prep Time – 20 min; Cook Time -25 min
1 portion of pizza dough (fresh in the bakery section of your grocery store or in the refrigerated section)
1 package of boursin cheese (recipe called for Alouette which is also great, I just prefer Boursin)
1 cup freshly grated Parmesan cheese – really need to use a microplane for this so that it is nice and fluffy.
3T chopped fresh parsley
1 small red onion – emphasis on the small, I’ll explain why below
1 zucchini/squash – sliced in rings very thinly
Salt and fresh cracked black pepper
Special Equipment and Other Items Needed:
How to make the zucchini flatbread:
Preheat oven to 400 degrees. Place a piece of parchment paper on a baking sheet.
Dust your counter top with some flour. Roll out dough until relatively thin and big. Try to roll into a rectangular shape. It doesn’t have to be perfect, it’s supposed to be a bit rustic.
NOTE: For these pictures, our power went out (while I had guests over, ughh!) Check out our post on improvisation in a situation like this. Anyway, the pictures are dark and I had to roll more circular because I had to cook it on the grill and my pizza stone is round)
Told you it was dark – the lights went out!
Once rolled out, spread half of the Boursin on half of the dough. Sprinkle 1/2 cup of the parmesan on the same half of the dough. Sprinkle some of the parsley.
Now for the fun part, fold over the dough onto the half with the cheese. Be gentle. You don’t need to seal the edges and don’t push down on it. You’ll want it to be a bit on the fluffy side when it cooks.
You’ll need to transfer the dough at this point to your baking sheet. If you want, you could have rolled the dough out on the parchment paper, but that annoys me because it slides all around. So, I do it directly on a floured counter top. Anyway, to move it, use your rolling pin and gently roll the dough onto the rolling pin, move to the baking sheet and unroll back onto the sheet.
Since I had to place this on a pizza stone instead of a baking sheet, it was a little big. I just cut the corner off and baked it separately.
Top with Boursin and Parmesan again.
For the onion, you want a small onion because you are going to try and have perfectly round slivers of onion that you will overlap to create a nice row of onion on the flatbread. The problem is that most grocery stores just have the giant red onions. So, if you find a small onion, remove about 1/2 inch of the outer rings of the onion and slice super thin. If you cannot find a small onion, then we’ll continue with the “rustic” look by making small slivers of onion that we will still put in a row just not perfect rings.
Arrange a row of the zucchini along one side of the dough, overlapping slightly. Then make a second row of the onion. Back to the zucchini and repeat with the onion, etc until the dough is covered.
Drizzle a bit of olive oil over the top and sprinkle with salt and pepper.
Notice, I did not find a small red onion so I have less than perfect rings but doesn’t it look ‘rustic’?!
Cooking on the grill due to our power outage
Bake for about 25 minutes until edges are a golden brown. Sprinkle with a bit more parsley, cut into squares and serve.
Yay! Power came back on so I ended up finishing in the oven as the grill was taking too long.
Change the toppings to whatever you like. The zucchini is great because it is colorful and very mild in flavor. If you don’t like zucchini, I’d be shocked if you did not like it on this. However, I’ve also added tomatoes, just seed them a bit so that they don’t make the bread soggy.