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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Zucchini and Red Onion Focaccia
- (Focaccia con Zucchine e Cipolla Rossa)
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Ingredients:
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- One 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread, divided
3/4 cup finely grated Parmigiano cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
One 7 to 8-inch long zucchini (yellow or green), cut crosswise into 1/8-inch thick rounds, divided
Extra virgin olive oil
Nonstick vegetable oil spray
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- Directions:
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- Preheat oven to 400°F.
Line baking sheet with parchment paper.
Spray with nonstick spray.
Unroll dough onto parchment.
Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
Sprinkle with half of Parmigiano cheese and 2 tablespoons parsley.
Using parchment as aid, fold plain half of dough over filled half (do not seal edges).
Spread remaining herb cheese over top.
Sprinkle with remaining Parmigiano cheese.
Remove enough outer layers of onion to yield 2-inch diameter core.
Cut into 1/8-inch thick rounds.
Arrange 1 row of zucchini down 1 long side of dough.
Arrange onion rounds in row alongside zucchini.
Arrange 1 more row of zucchini alongside onion.
Brush vegetables with olive oil.
Sprinkle with salt and pepper.
Bake bread until puffed and deep brown at edges, about 23-25 minutes.
Sprinkle with 1 tablespoon parsley. Makes 4-6 servings.
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