Zucchini & Red Onion Pizza

adapted from epicurious.com

1 tube refrigerated pizza dough, I used Pillsbury thin crust dough

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

3/4 cup finely grated Parmesan cheese, divided

3 tablespoons chopped fresh Italian parsley, divided

1 small red onion, peeled and sliced thinly

1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into thin rounds

Olive oil

Place freshly sliced zucchini onto paper towels and sprinkle with salt. Let sit for 30 minutes to drain moisture out and pat dry.

Unroll dough onto a piece of parchment paper.  Spread Alouette on 1/2 of dough, lengthwise, leaving 1/2" border.  Top with half of Parmesan and 2 T parsley.  Gently fold other half of dough over but don't press to seal.  Now top the dough with remaining Alouette and Parmesan.   Arrange zucchini slices in long rows and top with rows of onions.  Lightly brush with olive oil and season with S&P.  Bake at 400 about 20 minutes until puffed and brown.  Sprinkle with more Parmesan and parsley.  Slice into fingers for a side dish or squares for appetizers.  Makes 1 "pizza", about 4 servings, 10 strips or 20 appetizer squares.