Cheesy Zucchini and Red Onion Flatbread

Ingredients

• 0.8 cup alouette garlic & herbs spreadable cheese divided (such as Alouette)
• 6 servings olive oil 
• 0.8 cup parmesan cheese divided finely grated
• 3 tablespoons parsley fresh italian divided chopped
• 1 small onion red
• 10 ounce pizza dough refrigerated
• 7 inch zucchini green yellow divided ( or )

Equipment

• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment.
2. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
3. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges).
4. Spread remaining herb cheese over top; sprinkle with remaining Parmesan.
5. 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.
6. Brush vegetables with oil; sprinkle with salt and pepper.
7. Bake bread until puffed and deep brown at edges, about 24 minutes.
8. Sprinkle with 1 tablespoon parsley.