Cheesy Zucchini and Red Onion Flatbread

DIRECTIONS

• Preheat oven to 400°F.
• Line baking sheet with parchment paper; spray with nonstick spray.
• Unroll dough onto parchment.
• Spread half of the herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
• 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).
• Spread remaining herb cheese over top; sprinkle with remaining parmesan.
• 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 onions 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 pasrley.