Zucchini Flatbread with Roasted Tomatoes and Pine Nuts

Ingredients

• 1/2 lb (orange-sized portion) olive oil dough (see Olive Oil Dough recipe)
• 1/4 cup California Olive Ranch extra virgin olive oil
• 2 scallions, sliced thinly into rounds
• 1/2 bunch parsley, chopped
• 2 small or 1 large zucchini, coarsely grated
• 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
• 1/2 tsp kosher salt, or decrease to taste
• Freshly ground black pepper to taste
• 2-4 Tbs whole raw pine nuts
• 1/4 cup cherry tomatoes, halved
• Extra flour for dusting the pizza peel or rimless baking sheet