1 11-ounce tube refrigerated pizza dough
3/4 cup garlic and herb cream cheese spread (premade or make your own)
3/4 cup finely grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 small red onion, sliced thinly
1 small zucchini, sliced thinly
Preheat oven to 400 degrees.
Line a baking sheet with parchment; spray with baking spray.
Unroll dough onto parchment.
Spread HALF of the cream cheese spread over HALF of the dough, leaving a half-inch border.
Sprinkle with HALF of the Parmesan and 2 tablespoons of the parsley.
Using the parchment as an aid, fold the plain half of the dough over the side spread with cheeses.
Spread remaining cream cheese on the top.
Arrange one row of zucchini down one long side of the dough.
Arrange one row of red onion slices beside the zucchini in the middle of the flatbread.
Arrange a final layer of zucchini on the other side of the onions.
Sprinkle with the remaining Parmesan and parsley; season with salt and pepper.
Bake about 24 minutes, until bread is puffed and golden brown on edges.
(Serves 4-6 as a meal or 12 or more as an appetizer.)