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Course Appetizer, Main Course
Cuisine American
Servings 4


  • 1 tube refrigerated pizza dough I used Pillsbury thin crust dough
  • 3/4 cup garlic-and-herb cheese spread such as Alouette, divided
  • 3/4 cup finely grated Parmesan cheese divided
  • 3 tablespoons chopped fresh Italian parsley divided
  • 1 small red onion peeled and sliced thinly
  • 1 7- to 8- inch-long zucchini yellow or green, cut crosswise into thin rounds
  • Olive oil


  • Place freshly sliced zucchini onto paper towels and sprinkle with salt. Let sit for 30 minutes to drain moisture out and pat dry.
  • Unroll dough onto a piece of parchment paper.
  • Spread Alouette on 1/2 of dough, lengthwise, leaving 1/2″ border.
  • Top with half of Parmesan and 2 T parsley.
  • Gently fold other half of dough over but don’t press to seal.
  • Now top the dough with remaining Alouette and Parmesan.
  • Arrange zucchini slices in long rows and top with rows of onions.
  • Lightly brush with olive oil and season with S&P.
  • Bake at 400 about 20 minutes until puffed and brown.
  • Sprinkle with more Parmesan and parsley. Slice into fingers for a side dish or squares for appetizers. Makes 1 “pizza”, about 4 servings.


The vegetables are more of a garnish than a taste in this recipe, feel free to load it with more veggies, just sure to make sure you pull the moisture from them so your pizza doesn’t get soggy. Adjust the cooking time if necessary.
Keyword bacon and vegetable flatbread, garlic herb cheese pizza, zucchini pizza