Cheesy Zucchini and Red Onion Flatbread

From the Kitchen of: Allyson Monson
Source:

Ingredients:

Non stick vegetable spray

1 10 ounce tube refridgerated pizza dough

3/4 cup garlic and herb spread (such as Alouette), divided

3/4 cup freshly grated Parmesan cheese, divided

3 tablespoons fresh Italian parsely, divided

1 small red onion

1 7 to 8 inch long zucchini (yellow or green) cut crosswise into 1/8 inch thick rounds, divided

Olive oil

Directions:

_Preheat oven to 400 degrees.

Line baking sheet with parchment paper or just spray with vegetable spray. Unroll dough onto baking sheet. Spread half the herb cheese over 1 long half of dough, leaving 1/2 inch border. Sprinkle with half the parmesan cheese and 2 tablespoons parsley. Fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan cheese. Remove enough outer layers of onion to yield 2 inch diameter core; cut 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 oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.