Cheesy Zucchini and Red Onion Flatbread

From Bon Appetit Magazine.

• Ready In: 39 mins
• Serves: 4-6

Ingredients

•  nonstick vegatable  cooking spray
•  one 10 ounce tube refrigerated  pizza dough
• 3⁄4 cup  garlic-and-herb cheese spread, divided (such as Alouette)
• 3⁄4 cup  finely grated parmesan cheese, divided
• 3  tablespoons  chopped fresh Italian parsley, divided
• 1  small red onion
•  one 7-to-8-inch-long zucchini (yellow or green)
•  olive oil
•  salt, to taste
•  pepper, to taste

Directions

1. Preheat oven to 400°F.
2. Line baking sheet with parchment paper; spray with nonstick spray.
3. Unroll dough onto parchment.
4. Spread half of the herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
5. Sprinkle with half of parmesan and 2 tablespoons parsley.
6. Using parchment as aid, fold plain half of dough over filled half (do not seal edges).
7. Spread remaining herb cheese over top; sprinkle with remaining parmesan.
8. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds.
9. Arrange 1 row of zucchini down 1 long side of dough.
10. Arrange onions rounds in row alongside zucchini.
11. Arrange 1 more row of zucchini alongside onion.
12. Brush vegetables with oil; sprinkle with salt and pepper.
13. Bake bread until puffed and deep brown at edges, about 24 minutes.
14. Sprinkle with 1 tablespoon pasrley.