this recipe was almost a disaster, as i accidentally placed all the toppings before transferring it to the baking sheet, and in the process of trying to move it made a huge mess. in the end, i resurrected it and it came out wonderfully.
1 lb whole wheat pizza dough
3/4 cup garlic and herb cheese spread
3/4 cup grated parmesan cheese
3 T chopped parsley
1/2 red onion, thinly sliced
2 thinly sliced zucchinis
red pepper flakes
1. preheat oven to 400 degrees and spray baking sheet with nonstick spray.
2. roll out dough to 1/2 inch thick. spread half of herb cheese over 1 long half of dough, leaving 1/2 inch border. sprinkle with half of parmesan and 2 tablespoons parsley.
3. fold plain half of dough over filled half. spread remaining herb cheese over top; sprinkle with remaining parmesan.
4. arrange 1 row of zucchini down 1 long side of the dough. arrange onion slices in row alongside zucchini. repeat with zucchini and onion until surface of dough is covered. brush vegetables with oil; sprinkle with salt and red pepper.
5. bake bread until puffed and deep brown at edges, about 24 minutes. sprinkle with 1 tablespoon parsley.
in other news, i finished reading christopher de bellaigue’s in the rose garden of the martyrs: a memoir of iran. considering that most iranian memoirs are written by iranians, it was a fresh look into a european’s take on modern iran, and namely how the revolution and iran-iraq war has shaped it. and with all the headlines about iran lately, i highly recommend rageh omaar’s bbc documentary inside iran. it’s easily one of the best documentaries i’ve seen on the subject.