Ingredients
1 loaf (1 pound) frozen bread dough, thawed1 tablespoon olive oil1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1 package (8 ounces) cream cheese, softened1/4 cup finely chopped onion1 garlic clove, minced4 large fresh mushrooms, sliced3 medium tomatoes, sliced1 small zucchini, thinly sliced1/4 cup grated Parmesan cheese
Preparation
On a lightly floured surface, roll dough into a 15x10-in. rectangle. Place in a greased 15x10x1-in. baking pan. Cover and let rise for 30 minutes.
Using your fingertips, press indentations in the dough. Brush with oil; sprinkle with rosemary and thyme. Bake at 400° for 12-15 minutes or until golden brown. Cool slightly.
In a large bowl, combine the cream cheese, onion and garlic. Spread over crust. Top with mushrooms, tomatoes and zucchini; sprinkle with Parmesan cheese.
Bake for 12-15 minutes or until lightly browned. Cool for 5 minutes before cutting.
