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

Instructions

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.